This is an old Italian dish my aunt taught my mother and I on one of our first trips to Italy. We have continued to create this ever since. The flavours of the mint and pecorino cheese that bakes into the sauce is wonderful.
Like many Italian dishes it creates two dishes, the eggplant can be eaten on its own and the sauce can then be served with pasta.
- 4 Lebanese or skinny eggplant
- ¼ bunch of mint leaves, leaves picked
- 4 cloves garlic, sliced thinly
- 80g pecorino cheese, cut into
- 12 thin strips
- 3 cups good Italian tomato sauce
- 1 tsp sugar
- 1 tsp vinegar
Take the stalk off the eggplants and make 3 slits in each of the eggplants, trying not to cut all the way through. Stuff the slits with thin slices of garlic, parmesan and sprigs of mint until they are busting out of the eggplant. Sear the outside of the eggplants in a hot pan. Season with salt and pepper.
Transfer the eggplants to a baking dish and cover ¾ way up the eggplant with a good tomato sauce. Bake in a moderate oven about 170C for 30 minutes until the eggplants are tender. Stir in the sugar and the vinegar to the sauce before serving.
Enjoy hot or cold.
