Difficulty: Easy - for beginners
Dietary guidance: v n
500g baby aubergines
4 garlic cloves
60g grated Parmesan
250g of vine tomatoes
40g fresh parsley
4 tbsp of oil
Preheat the oven to 200C.
Prepare the aubergines cutting a lengthways sliver out of each to make a cavity. Put the cuts in a bowl and sprinkle with salt, then leave to rest for 15 minutes.
In the meanwhile, boil the baby aubergines shells in a large pot for 2 minutes and allow to cool. Finely chop the garlic and parsley, seasoning them with oil, salt and pepper. Now chop the tomatoes being careful to save their juices. Put them in a bowl, adding the seasoned garlic and parsley and the breadcrumbs.
Rinse the aubergine cuttings, chop them and add them to the bowl along with the grated Parmesan. Mix well and carefully spoon the mixture into the slit in the aubergines. Roast in a baking tray greased with oil. Drizzle with some extra virgin olive oil, cover with foil and bake for around 30 minutes, removing the foil for the last 10 minutes.