Melanzane ripiene – Calabrian stuffed aubergines

Ingredients

Oils & Vinegars

  • 3 tbsp of white wine vinegar
  • 4 tbsp of extra virgin olive oil

Fruit & Vegetables

  • 4 large aubergines, halved
  • 2 garlic cloves, crushed

Cooking Sauces

  • 600g of passata

Bakery

  • 100g of stale bread, white

Cheese

  • 80g of pecorino, grated (or use a similar cheese that contains vegetarian rennet, if preferred)

Salad & Fresh Herbs

  • 1 bunch of flat-leaf parsley, finely chopped (a small bunch will do)

Dairy

  • 2 eggs

Store Cupboard

  • fine sea salt, as needed

Spices & Dried Herbs

  • freshly ground black pepper, as needed