Stay safe, Eat delicious with our chef's recipes! °°°'Scarpone' Aubergines°°°




DINNER AT OUR CHEF’S HOUSE!

Turn on that fire and get cooking!


Today we have an amazing:

Scarpone Aubergines

Deliciously made by our chef:

Enrico De Rosa

@enricoderosa372

From

Rossopomodoro Oxford St.



SCARPONE AUBERGINES


INGREDIENTS:


4 Aubergines

200 gr Cherry tomatoes

70 gr black olives

70 gr Scamorza cheese

50 gr parmesan cheese

20 gr capers

Salt q.b.

breadcrumbs

Extra virgin olive oil

Vegetable oil

METHOD

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.


ENJOY!!!


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