Chef
Chef Massimo Riccioli
Time
30 minutes
Serves
4
Difficulty
Medium-High
Ingredients
4 aubergines – about 300g each
100g grated parmesan
300g canned whole peeled tomatoes, crushed with a fork
basil
salt, to taste
1 glass extra virgin olive oil
½ glass of white wine
1 bunch of fresh mint
400g salted anchovy/sardine fillets
2 tablespoons white wine vinegar
2 cloves of garlic
2 anchovy fillets in oil
Method
Bake the whole aubergines in the oven at 220° c for 90 minutes.
In a frying pan, sauté garlic and anchovy fillets in half a glass of extra virgin olive oil.
Soak the salted anchovy or sardines fillets briefly in the vinegar and add with the crushed tomatoes, a pinch of salt, and three mint leaves. Cook them for five minutes over medium heat.
Scoop out the halved baked aubergine flesh, they must be very soft. Add the aubergine flesh.
Check for salt. Fill the aubergine shells with the anchovy/sardine, aubergine flesh, and tomato mixture.
Bake the stuffed aubergines in the oven for 5 minutes at 150° C.
Put the grated parmesan onto a non-stick frying pan and toast over low heat until crispy.
Serve with the crispy parmesan and garnish with fresh mint.
