Ingredients per 4 people
2 small round eggplants
4 tomatoes
200g smoked provola cheese
fresh basil leaves
brown sugar
salt
garlic
thyme
bay leaves
extra virgin olive oil
groundnut oil
Preparation
Eggplant: Cut in half lengthwise and make deep incisions on the inner surfaces using a small knife.
Salt the inner surfaces and leave for few minutes. Deep fry in groundnut oil at 160° for 3/4 minutes.
This method prevents the oil from being absorbed by the eggplant, while the external heat will cook the eggplant and evaporate any excess water.
Place the cooked eggplant upside-down on a rack to drain for few minutes.
Tomatoes: Scald in abundant boiling salted water for 10 seconds and cool immediately in iced water.
Peel and slice into quarters, removing the seeds and internal material.
Place the tomatoes on a lightly oiled baking tray, add salt, brown sugar, sliced garlic, thyme, bay leaves and olive oil. Leave to dry in the oven at 90° for one hour on each side.
Presentation
Fill the incisions with layers of tomatoes, basil leaves and smoked provola cheese, making sure the ingredients are well inside the body of the eggplant to prevent them burning in the next phase.
Sprinkle with parmesan cheese and place in the oven for 4 minutes at 180°, garnish with more tomato and a sprig of basil, and serve.
Wines suggestion
The sommelier recommends:
- Campania: Greco di Tufo
- Campania: Lacryima Christi Rosso del Vesuvio (chilled)
- Alto Adige: A.A. Lagrein Rosato
- Alto Adige: A.A. Sauvignon
Executive Chef
Stefano Mazzone
