Aubergine filled with sausage and pancetta

Aubergines are amongst the most frequently used vegetables during the Summer season. Substantial and full of taste, the aubergine lends itself to many types of recipe. Grilled aubergine is an ideal side dish for cordon bleu dishes. In this particular case, we shall prepare filled aubergine for a unique, very tasty and nutritious dish. Filled aubergine is more digestible if eaten warm, but it can be prepared in advance, kept in the fridge and then heated up in the micro-wave when required.  

The Recipe:

First of all, prepare the aubergines removing the stalk and washing the skin. Cut them in half lengthwise and with a small knife, remove as much of the pulp as possible. The pulp will be used to fill the aubergine, so keep it to one side. 

Salt the inside of the aubergine and leave it to drain for as long as possible; at least 15-20 minutes. 

Cut the spring onion into small piecesand simmer in a pan with a touch of oil, also adding the garlic with the apical bud removed. Then add the Cailletier olives and then the sausage. Leave to sauté for a few minutes before adding the aubergine pulp cut into little cubes, as well as the cornmeal. Lastly, add the washed and crushed cherry tomatoes. Leave to cook for 15 minutes to allow the tomatoes to release all their juice. Simmer with a glass of white wine, salt, and turn the heat off. 

Only the pecorino cheese and the bread crumbs then need to be added to the sauce with the aim of obtaining a reasonably dry filling mixture. 

Light the oven, heat it to 180° and in the meantime, arrange the aubergines into a casserole, drizzle oil over them and place in the oven for 30 minutes.