Ingredients
- Eggplant 2
- Caciocavallo 150 g
- Beetroot sprouts 30 g
- Sprouts alpha alpha 30 g
- Cherry tomatoes 150 g
- Oregano to taste
- Basil to taste
- Extra virgin olive oil to taste
- Salt to taste
Preparation
To prepare the roasted aubergines, first wash the aubergines and divide them in half lengthwise. With a small knife then cut the pulp, without reaching the peel, so as to form a grid. Sprinkle with plenty of fine salt and massage the aubergine with your hands so as to let the salt penetrate inside. Place the aubergines upside down on a rack and let them drain for at least an hour. At this point, rinse them under running water and dab them with a sheet of kitchen paper. Place the aubergines on a baking tray and bake in a preheated oven at 190 ° for 20 minutes. Meanwhile, grate the caciocavallo with a grater with large holes.
After the first 20 minutes of cooking, remove the aubergines from the oven, sprinkle with the caciocavallo and bake again for another 20 minutes at the same temperature. In the meantime, take care of cutting the cherry tomatoes into parts and keep them aside. Combine the two types of sprouts in a bowl, add the basil leaves, breaking them up with your hands, salt and mix everything. At this stage it is advisable not to add oil because the sprouts could wilt. After the other 20 minutes of cooking, remove the aubergines from the oven for good, the cheese will be completely melted. Cover the aubergines with the sprouts and arrange the tomatoes on top. Season with a drizzle of oil and a few leaves of fresh oregano and serve your roasted aubergines.