Baked aubergine with tomato and cheese
Instructions
Cut eggplants in 1 cm slices and boil them.
Place them on a baking pan and add oil, salt, sliced garlic, chilli and fresh tomato.
Cook in and almost at the end of cooking, pour of pecorino romano gatttugiato that will form a slight crust.
Remove from the oven, cut into cubes and garnish with dottili flakes of pecorino.
Ingredients and dosing for 4 persons
- 1000 G = = Long Eggplant
- 300 g of tomatoes
- 200 g of pecorino romano cheese
- Olive oil
- Salt
- Garlic
- Hot pepper