DINNER AT OUR CHEF’S HOUSE!
Turn on that fire and get cooking!
Today we have an amazing:
Deliciously made by our chef:
Enrico De Rosa
Rossopomodoro Oxford St.
200 gr Cherry tomatoes
70 gr black olives
70 gr Scamorza cheese
50 gr parmesan cheese
20 gr capers
Extra virgin olive oil
Wash and cut the aubergines lengthwise. Remove the inner pulp.
Fry the pulp (the inside part) of the aubergines, chopped into small pieces, in a pan with plenty of vegetable oil.
Meanwhile, cook the half eggplant (external) in the oven at 200 degrees for 20 minutes.
Cut the tomatoes, place them in a bowl and add capers, black olive, and the remaining ingredients plus the eggplant pulp previously fried. Mix everything.
The filling is now ready.
Fill the half baked aubergines with the filling.
Cover with breadcrumbs.
Place them again in the oven for 10 minutes until the Scamorza cheese is melted.
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