STUFFED EGGPLANTS LIGURIAN STYLE

Ingredients for 6 persons

• 6 Eggplant; 
• Clove of garlic; 
• Cup of oil; 
• Pepper to taste
• 1 Onion; 
• basil  to taste
• 600g of minced pork
•  2 Tablespoons chopped parsley;
• 200gLigurian crescenza cheese;
• salt to taste 
•  250g-pesto; 
• Grated Malga's pecorino cheese to taste

METHOD

Wash the eggplants and cut them into halves for the length by removing the ends. Pull out the flesh of the eggplant using a spoon and set aside. Salt the inner part of the eggplant and let the water drain ,for about 30 minutes.

Chop the onion and shallow fry it in a pan with olive oil and a clove of garlic, then add the minced meat and let it shallow fry.

When the meat starts to brown add the inner part of the eggplant chopped and drained well, add salt and cook for about 3 minutes. Then add half of the pesto and switch off the fire.

Let the mixture cool and then fill the eggplant alternating a layer of compound with a layer of crescenza cheese. Arrange the eggplant side by side on a baking pan previously greased or covered with baking paper, top each one with a spoonful of pesto and sprinkle with the grated Malga's pecorino cheese; bake the eggplant for about 30 minutes at 180 ° C.

Serve hot.

CURIOSITIES
  
Genovese style pesto

Genovese style pesto is inserted between the traditional Ligurian food products recognized by the Ministry of Agriculture, Food and Forestry. The name "pesto" is subject to a specification developed by the Consortium of Genovese style pesto. Often in large distribution points (especially outside of Liguria). 

Malga's pecorino cheese

Sweet table cheese aged in  cylindrical shape with flat side. The Ligurian sweet cheese crust has smooth, thin, white or pale yellow, white paste, soft, compact or sparse holes, sweet or slightly sour. The Ligurian cheese aged crust has the most consistent, straw-colored to brown with increasing maturation, paste white or pale yellow. It is a sweet table cheese with semi-hard paste, made with whole milk, to which is added rennet.  Produced in High Arroscia, and other valleys of Imperia.