Stuffed aubergines with black truffle
Tasty aubergines with truffle filling.
Ingredients
- 1 kg of small round aubergines
- 100 g of mortadella
- 80 g of summer truffle slices
- 70 mL of milk
- 50 g of soft inside of bread
- 3 garlic cloves
- 3 eggs
- Breadcrumbs, grana padano and salt to taste
Directions
Blanch 1 kg of aubergines in a pot of boiling water.
Soak 50 g of breadcrumbs in 70 ml of milk.
Cut the aubergines in half and, without breaking them, remove the pulp and keep it aside.
Chop the aubergine pulp, 100 g of mortadella, 3 cloves of garlic, the squeezed breadcrumbs and put them in a bowl.
Add 3 eggs, grated grana padano cheese and salt.
Add 80 g of truffle and mix.
We fill the aubergines one by one.
Cover the filling with breadcrumbs.
Place the aubergines in a greased pan in the oven at 180 °C for 30 min.
