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- Roasted Aubergines With Ricotta Cheese
- (Melanzane In Forno Alla Ricotta)
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- Ingredients:
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- 2 oz (50 grams) dried mushrooms
Extra virgin olive oil, for brushing and drizzling
4 small aubergines, halved lengthways
2 garlic cloves, chopped
1 fresh flat-leaf parsley sprig, chopped
5 oz (150 grams) ricotta cheese
4 tablespoons Parmigiano cheese, freshly grated
1 egg, lightly beaten
Pinch of dried oregano
2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
Salt and pepper
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- Directions:
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- Put the mushrooms in a bowl, add hot water to cover and leave to soak for about 30 minutes.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Brush an ovenproof dish with olive oil.
Scoop out the flesh from the aubergines into a bowl without piercing the shells.
Cook the shells in salted, boiling water for 8-9 minutes, then remove with a fish slice and place upside down on kitchen paper to drain.
Add half the aubergine flesh to the same water, cook for a few minutes, then drain, squeeze out and mix with the garlic and parsley.
Mix together the ricotta, Parmigiano cheese, egg and oregano in a bowl and season with salt and pepper, then stir in the aubergine and garlic mixture.
Drain and squeeze out the mushrooms.
Chop the mushrooms and anchovies together and stir into the mixture.
Spoon the mixture into the aubergine shells, place in the prepared dish and drizzle with olive oil.
Bake for 40-50 minutes, basting occasionally with the cooking juices. Serve hot. Serves 4.
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