Stuffed aubergines

Ingredients:

• 2 Amburgines
• 2 Hard boiled eggs
• 50 g Calabrian sausage
• 100 g Provolone
• 50 g Grated Parmesan
• Tomato salsa with basil
• Salt
• Pepper

Preparation:

Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the aubergines in half hengthways and scoop out the pulp; dice the pulp. Boil the aubergine boats and the diced pulp in salted water. Drain well and mix the pulp with the chopped egg, the skinned and diced sausage, the provolone, most of the Parmesan and the salt and pepper. Fill the boats and arrange on an oiled baking tray and top each with the tomato salsa. Sprinkle with a little a Parmesan and a drop of oil and cook in the pre heated oven for about half an hour.

Irene Milito