OL-EVE PRODUCTS USED IN RECIPE: SUNDRIED TOMATOES, EXTRA VIRGIN OLIVE OIL, SEA SALT, ROSEMARY
INGREDIENTS FOR 4 PERSONS:
- 2 big aubergines
- 100gr sundried tomatoes in oil, cut in small pieces
- 150gr graviera cut in peels
- 6 pieces of salted anchovy, pureed with a knife
- 2 cloves of garlic grated
- 1 onion stew grated
- Cayenne pepper
- 1 bunch of rosemary trimmed
- Extra virgin olive oil
- Sea Salt
PREPARATION
Cut in thin slices the aubergine and put them in a stain with a lot of thick sea salt and let them release all their
liquids for 1 hour. Then, clean them, drain them with kitchen paper and grill them in high temperature for a few
minutes until they become a little bit “rosy”. In a bowl, add the tomatoes, the graviera, the garlic, the onion, the
anchovies, the rosemary, the pepper and the olive oil and mix them well. Then, fill one spoon of the mixture in every
aubergine and wrap/rol them. Place them on an oily pan and add a lot of extra virgin olive oil. Bake in an already
heated oven at 220 Celcius degrees, for 15 minutes. Serve…