Eggplants stuffed with ham and smoked cheese
4 servings
60 minutes
Eggplants stuffed with ham and smoked cheese are a refined dish of European cuisine, combining the tenderness of baked vegetables with the rich flavor of smoked meats and aromatic herbs. The history of such stuffed dishes dates back to medieval Europe, where seasonal products were used to create hearty and tasty meals. In this recipe, the soft flesh of the eggplant is sautéed with onions and then mixed with ham, smoked scamorza cheese, basil, and parsley for fresh notes. Finally, a topping of breadcrumbs and parmesan forms an appetizing crust that adds texture. Baking gives the dish a pronounced aroma and harmony of flavors. It is perfectly served as a main course or an appetizing snack, paired with a glass of wine and fresh vegetables.
1
Wash the eggplants, cut them in half, and carefully scoop out the flesh. Set the skin aside, chop the flesh into small cubes, and sauté with onions for 10-15 minutes until most of the liquid evaporates.
- Eggplants: 3 pieces
- Onion: 1 head
- Olive oil: 20 ml
2
In a bowl, mix the sautéed ham, finely chopped basil, parsley, and diced smoked cheese. Spoon the mixture into our molds, generously sprinkle with breadcrumbs mixed with grated Parmesan, and send to an oven preheated to 180 degrees for 40 minutes.
- Ham: 150 g
- Scamorza cheese: 100 g
- Basil: 1 bunch
- Parsley: 20 g
- Breadcrumbs: 100 g
- Grated Parmesan cheese: 100 g