Aubergine boats stuffed with goat ricotta

Preparazione

Wash the eggplants, cut them in half and hollow them out with a melon baller, being careful not to damage the sides. Remove the seeds from the pulp taken and cut it into cubes. Immerse the cubes in fresh water for about five minutes, then drain and squeeze them between your hands. In a pan with extra virgin olive oil, fry the diced eggplant’s pulp. Halfway through cooking, turn off the stove. In a large bowl, prepare the filling: beat the eggs, add the goat ricotta kneaded into a cream, add the parsley finely chopped with a knife, the grated pecorino cheese, salt to taste and extra virgin olive oil. Fill the eggplant “boats” with the prepared filling, place them on a baking tray, drizzle each of them with an extra virgin olive oil, tomato sauce and grated pecorino cheese. Add a fresh basil leaf on each piece. Bake in a hot fan oven at 200°C for 20 minutes with a lid. The last ten minutes cook without lid.