An unusual crunchy pesto and scented with breadcrumbs, dried tomatoes, garlic and fresh mint, covers the stuffed aubergines with ham and scamorza cheese, making them a second dish very tasty. A easy recipe which confirms the tasty versatility of aubergine, the undisputed “star” of the summer garden.
Ingrediants
- 2 medium-sized eggplants
- 100 g of sliced cooked ham
- 100 g of smoked scamorza cheese
- 1 tablespoon of dried tomatoes in oil
- fresh mint
- 3 tablespoons of breadcrumbs
- 1/2 clove of garlic (optional)
- 3 tablespoons of grated pecorino romano
- extra virgin olive oil
- salt
- black pepper
The stuffed aubergines with ham and scamorza cheese I’m a second dish very tasty. The eggplant are cut in the middle, cut into the pulp, just softened in the microwave and then stuffed with thin slices of ham and cheese. Covered by a pesto delicious and crunchy, very fragrant due to the presence of fresh mint, are finally browned in the oven.
A prescription easy to be made, therefore, with a vegetable that is among the most loved and versatile of beautiful season and a tantalizing idea to add to our selection of 30 easy and tasty eggplant recipes that you will love right away.
So prepare the aubergines stuffed with ham and smoked cheese they are also perfect as single dish for a summer lunch. If you love the stuffed vegetables and you like to prepare them following simple but tasty recipes, also try the Tomatoes stuffed with rice, the Zucchini with tuna and capers or the Peppers stuffed with minced meat and smoked cheese.
OTHER TASTY RECIPES: Stuffed aubergines, Stuffed eggplants with pasta, Eggplants stuffed with ricotta and mushrooms, Vegetarian stuffed aubergines
How to prepare: Stuffed aubergines with ham and smoked cheese
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
45 min
- Portions
-
4
How to prepare: Stuffed aubergines with ham and smoked cheese
To make the stuffed aubergines with cooked ham and scamorza cheese, wash the aubergines and cut them in half horizontally. Carve the pulp with a sharp knife making parallel cuts deep enough so that they can then accommodate the filling. Obviously, be careful not to cut the underlying peel. Place them on a dish that can go in the microwave and cook at 750 watts for 5 minutes. Remove them, let them cool and stuff the slits with slices of cooked ham and slices of smoked cheese appropriately shaped. Then arrange them on a baking sheet lined with parchment paper.
Collect the breadcrumbs, 2 tablespoons of grated pecorino, the dried tomatoes drained from their oil, garlic, mint, a pinch of salt and a pinch of pepper in the blender. Blend everything until you get a homogeneous and very fragrant mixture.
Spread the flavored breadcrumbs over the aubergines and sprinkle with the last spoonful of grated pecorino. Drizzle with oil and brown in a preheated oven at 180 degrees for about 35-40 minutes. Remove the stuffed aubergines with ham and scamorza cheese from the oven and serve hot or lukewarm.
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