The Rotonda red aubergines stuffed from egg, cheese and baked ham, and seasoned with juice of tomato, I’m a tasty second dish to share with the family. The suggested variety of eggplant turns a stuffed vegetable recipe into a dish with an unusual taste.
Ingrediants
- 9 round red aubergines from Rotonda
- 2 eggs
- 50 g of grated cheese (parmesan or parmesan)
- 100 g of cooked ham
- 400 g of rustic passata
- extra virgin olive oil
- parsley
- salt
- pepper
The Stuffed Rotonda red aubergines are the right idea for a unusual second course from share with family. The variety of eggplant recommended for this recipe immediately transforms a classic of our kitchen – stuffed vegetables – in an unusual and surprising dish that will conquer the whole family.
It is an excellence of Basilicata, in particular of the municipality of Rotonda and the surrounding areas (even if it is grown throughout Lucania). It is distinguished from other types of eggplant already at the sight because it looks like a big one tomato; it is also characterized both by its particular size, comparable to a ox heart, both for the peel color, red-orange with green streaks. Even when tasted, this vegetable shows its uniqueness with a slightly spicier and bitter aftertaste than other varieties. Since 2007 the Rotonda red eggplant it can also boast the Dop recognition.
In the recipe that we offer you, the flavor of these fruits is balanced by the sweetness of the filling and goes well with the sauce of tomato. Prepared in this way, the stuffed Rotonda red aubergines are perfect as single dish. If you love the stuffed eggplant try them also stuffed with meat in sauce, stuffed with ricotta and mushrooms or with ham and smoked cheese.
OTHER TASTY RECIPES: Stuffed aubergines, Stuffed aubergines with parmesan, Stuffed aubergines with mozzarella, ‘mbuttunate aubergines
How to prepare: Stuffed red aubergines from Rotonda
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
25 min
- Portions
-
4
How to prepare: Stuffed red aubergines from Rotonda
The first thing to do to prepare the stuffed Rotonda red aubergines is to clean the aubergines. Wash them, remove the cap and empty them to obtain the pulp. Blanch the emptied aubergines in water with a little salt to make them lose their bitterness. Drain and place them upside down on a cloth to dry.
Meanwhile, prepare the filling: in a bowl, combine the eggs with the grated cheese, the aubergine pulp cut into small pieces, the ham cut into strips and the chopped parsley. Season with salt and mix (you will need to get a moist mixture).
Separately, prepare a sauce by reducing the sauce with a drizzle of oil, salt and pepper. Stuff the aubergines with the prepared filling and place them in a baking dish.
Spread the tomato sauce over the aubergines and bake them in the oven at 180 ° C. After 20 minutes, take them out of the oven.
The stuffed Rotonda red aubergines are ready to be tasted.
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