Stuffed eggplant with Truffle
Ingredients for 4 servings
- 1 kg of eggplants (aubergines)
- 100 g of “mortadella”
- 4 teaspoons of “Perla Nera Inaudi” cream
- 3 Eggs
- Milk
- Bread crumbs
- grated “Grana Padano” cheese (parmesan)
- 2 garlic cloves
- Spices (marjoram, thyme, nutmeg)
- Extra virgin olive oil
- Salt and pepper
Preparation
Blanch the aubergines into boiling water. Cut them in half lengthways, removing the flesh and keeping it aside. Prepare a chop with the flesh of the aubergines, garlic, “mortadella” and bread crumbs soaked with milk. Stir with a spoon and pour it into a bowl. Add “Grana Padano” cheese, eggs, 4 teaspoons of Perla Nera Inaudi, spices, salt and pepper. Stir the mixture and fill the aubergines with it. Line a baking dish with parchment paper and place the aubergines on it. Add bread crumbs on top and bake for 30 minutes at 180°.
