Wash and dry a round aubergine, put it in a hot oven at 180 ° for about 15 '. Cut the top of the aubergine and empty it, in a pan put 2 tablespoons of extra virgin olive oil, a clove of garlic in a shirt, finely chop the eggplant and brown, add 2 tablespoons of tomato and let it shrink for about 5 minutes. Cook the pasta in boiling salted water, drain it al dente and season with the sauce and a few pieces of mozzarella di bufala dop, place it in the eggplant shell garnish with other mozzarella di bufala and pass in a hot oven for a couple of minutes.
a cura di Vado… in CUCINA
Vegetarian
