Real Italian Stuffed Aubergines with Ricotta

Posted in Recipe on 9 October 2017

Real Italian Stuffed Aubergines with Ricotta October 9, 2017 Prep Time: 15 minutes
Cook time: 30 minutes
Cook time: 45 minutes
Yield: 2 aubergines Ingredients:

2 aubergines
1/3 cup (25 gr) of ricotta cheese
3.5 oz (100 gr) of speck (also raw ham)
Oil (recomended olive oil)
salt and peper

tips: you can choose also different kind of cheese, such as the ementaler. My advice is to choose rather a light cheese with low fat. Do not use mozzarella cheese, as it will become to liquide while cooking

Instructions:

Slice the aubergines in half lenghways and scrape out the flesh by using a small knife and a spoon.
Chop the flesh to a small cubes.
Preheat the oven to 180 C, then put the aubergine skins in the oven for about 10 min.The skins should slighly change their color.
If they are thick, you will need more time to cook them.
Heat one tablespoon of olive oil in a pan then put the aubergine cubes in the heated pan.
If you decide for speck heat it in a separate pan with a teaspoon of oil (the raw ham does not need to be heated).
Use a kitchen mixer to chop and mix the ham, cheese and the aubergine flesh
When aubergine skins are cool enough, stuff them with the mixture and place them back into the baking dish.
You may add bread crumbs to the mixture as it will remove the excessiv liquid from the cheese while cooking (if using the ricotta cheese)
Bake the aubbergines ca. 15-20 min in 180 C heat.