Ingredients
  • 2 medium-sized eggplants
  • 100 g of cooked ham
  • 100 g of smoked scamorza cheese
  • 3-4 dried cherry tomatoes in oil
  • fresh mint
  • 3 tablespoons of breadcrumbs
  • 1/2 clove of garlic
  • 3 tablespoons of grated pecorino
  • extra virgin olive oil
  • salt
  • black pepper
Procedure

Take the aubergines, cut them in half and cut the pulp with a knife making parallel cuts. Cook in the microwave at 750Watt for 5 minutes. In the meantime, add the breadcrumbs, pecorino cheese, dried tomatoes, garlic, mint, salt and pepper to the mixer. Blend and set aside the mixture. Take the aubergines, which will have cooled down, insert the cooked ham and scamorza cheese in the slots and place them on a baking sheet. Sprinkle them with the aromatic mixture and a spoonful of pecorino. Bake at 180 degrees for about 40 minutes.

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