This dish is wonderful in every way!
I like it for its unconditional simplicity and accessibility (considering that eggplants are not very rare)!
Such eggplants can serve as a supplement to the main course, as well as an independent brave element on the table. Ready? Set? Let’s go cooking!
We will need: (2 servings)
1 very large eggplant
1/2 stick celery
1 clove of fresh garlic
1 teaspoon of dried garlic
1 tsp. of dry parsley
1 tbsp. of wine vinegar
4 tbsp. of cheese (I used Fontinella)
Black pepper to taste
Preheat the oven to 205C / 400F.
Cut the eggplant into two halves.
Scoop out the soft part and put it aside.
Lubricate the form and eggplants themselves with olive oil, sprinkle with garlic, parsley and pepper. Put in the oven for 15 minutes.
Cut the garlic, tomato, celery and olives.
Fry all this in olive oil until it softens. Add the vinegar.
Chop the cheese.
Fry the toast and grind it in the blender. Mix the toast crumbs and cheese.
Take out the eggplants.
Stuff them with the fried vegetables.
Sprinkle with cheese and toast crumbs and put in the oven for another 15-20 minutes.
They are done when the cheese is melted, and the crumbs are turned brown.