Saving at home – Stuffed aubergines with radicchio and scamorza cheese

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

You can prepare this excellent recipe using small aubergines if you intend to serve it as an appetizer or side dish, while by using larger aubergines it will be an excellent second course.

For those who have an eye for the diet, they can cook the aubergine pulp in the oven at 180 ° for 10 minutes instead of frying it.

The preparation takes a little longer than the recipes that I usually post, but believe me, you will get a dish that everyone will really like !!

If you have difficulties in finding radicchio, a very tasty red salad used often in Italy, you can replace it with another kind of salad you like.

Also the scamorza (Italian smoked cheese) can be replaced by any other cheese that melts easily.

Let’s start:

STUFFED AUBERGINES WITH RADICCHIO AND SCAMORZA CHEESE

Ingredients for 4 people: 4 large eggplants – 250 g. of radicchio – 200 g. of smoked scamorza cheese – 1/2 lt. of milk – 1/2 lt. of seed oil – 60 g. of butter – 50 g. 00 flour – extra virgin olive oil – nutmeg – salt and pepper

Preparation:

Wash the aubergines and cut them in half lengthwise.

With the help of a sharp knife, carve and extract the pulp without breaking it, cut it into thin slices and sprinkle with coarse salt; let them drain for about half an hour.

Meanwhile, melt the butter, add the flour followed by the hot milk, mix with a whisk for 10 minutes, add salt, pepper and flavor with nutmeg.

Rinse and dry the eggplant slices with kitchen paper, fry them in oil and drain on absorbent paper.

Cut the scamorza cheese into slices, wash the radicchio, separate the leaves and let them dry for about 5 minutes in a pan with a little oil.

Take the eggplant “shells“, fill them with a layer of fried eggplant slices, cover with radicchio, pour a spoonful of the béchamel cream you have prepared in the steps before and repeat the layers again; finally arrange the slices of smoked cheese.

Line a baking sheet with aluminum foil, pour in a little oil, arrange the stuffed aubergines and cover with another aluminum foil, bake in a preheated oven at 180 ° for 40 minutes.

Enjoy your meal!

original recipe: https://www.1000ricette.net/antipasti/melanzane-ripiene-al-radicchio-e-scamorza/