I bough for the first time – of course also from the farmers market – white eggplants (aubergines).
I was intrigued of their taste which proved to be a tab more sweet than their purple cousins, and also by their looks. So I decided to stuf them in a vegeterian recipe, inspired a bit by Eggplant Parmesan, throwing in some fusilli pasta for looks – although the green fusillis turned out to be quite hot and spicy – and some Gorgonzola for its spicy kick. And I replaced the Parmesan cheese with Pecorino Romano.
Ingredients (2 persons):
- 2 medium (white) eggplants
- a handful of hazelnuts
- 2-3 tablespoons of butter
- 2-3 tablespoons tomato cubes (canned)
- a few basil leaves
- 100 g fusilli tricolori pasta (3 colored)
- 75 g Gorgonzola cheese (or other soft blue cheese)
- Wash the aubergines and cut them in half.
- With the help of a tablespoon scoop out their fleshy inside and chop them roughly.
- Clean the hazelnuts of their shelves and crush them.
- Melt half of the butter in a sauce pan and fry for about a minute the hazelnuts.
- Add the other half of butter, the chopped aubergine kernels and the tomato cubes. Salt and pepper to taste.
- Stir-fry for about 5 minute until golden and add chopped basil.
- Meanwhile cook the fusilli pasta underdone, because they will cook a bit more in the oven.
- Arrange some spinach leaves in the hollowed aubergine halves.
- Scoop over some of the pan fried mixture then place a handful of fusilli pasta.
- Smear over each aubergine some Gorgonzola cheese then grate some Pecorino Romano or other pungent hard cheese lik Parmigiano, etc.
- Put the stuffed aubergines in an ovenproof dish and place it in a preheated oven (200 C) for about 15 minutes until the cheeses just melted and bubbly.
- Serve them hot from the oven garnished with some spinach leaves, the remaining fusilli pasta and a spoonful of tomato cubes.