Melanzane ripiene – Calabrian stuffed aubergines

Ingredients

Oils & Vinegars

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

Cooking Sauces

Bakery

  • 100g of stale bread, white

Cheese

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

Dairy