Recipes fResh fRom the gaRden

Baked eggplant
with lamb and
pecorino
RICCaRdo MoMESSo — SaRTI RESTauRaNT
WWW.SaRTIRESTauRaNT.CoM.au
Serves: 14
Ingredients
14 small eggplants
Salt
1kg pork mince
2kg lamb mince
4 eggs
1 tbsp dried oregano
2 tbsp chopped flat-leaf
parsley
2 garlic cloves, chopped
200g bread, torn into pieces
and soaked in 200ml milk
Sea salt and freshly ground
black pepper
2 litres tomato sugo
100ml olive oil
200g pecorino, grated
Method
1. Cut the eggplants in half,
score them and salt them.
Leave them in the salt for
35-40 minutes.
2. Wash the eggplants and
place in a pot of cold water.
Bring to the boil, cook for
about 5 minutes, or until
tender, then drain and leave
to cool. Once cool, scoop
out the pulp, squeeze out
the excess water and chop
roughly.
3. In a large bowl, place the
lamb and pork mince, eggs,
oregano, parsley, garlic, the
milk-soaked bread (with
excess liquid squeezed
out) and the eggplant pulp.
Mix and season well with
salt and pepper. Fill the
scooped-out eggplants with
the mixture and set aside.
4. Preheat the oven to 180°C.
Heat the oil in a non-stick
frying pan over medium heat
and sear the eggplants until
golden brown.
5. Place in a deep baking tray
and spoon the tomato sugo
over the top. Sprinkle with
the pecorino, cover with
foil and bake for about 40
minutes. Remove the foil
and bake for a further 10
minutes, or until golden
brown. Eat immediately.
30