How to make stuffed eggplants? Obviously with our goji sauce!

Who doesn't love stuffed eggplant? A simple recipe with simple ingredients that lets us savor the true flavor of our cuisine. Today, however, we want to offer them to you with a new and original element: our tomato, goji and mint sauce! So let's find out together how to make stuffed eggplant.

Ingredients for 4 people

• 600 g of aubergines
• 300 g minced pork
• half a glass of white wine
• 1 clove of garlic
• 60 g of stale breadcrumbs
• half an onion
• 50g of pecorino cheese
• 500 gr of tomato, goji and mint sauce

Preparation

1. The first thing to do is clean the aubergines. Remove the ends and the internal part of the pulp (you have to create a groove using a melon baller, remember to keep it aside to drain!), then salt with coarse salt and leave them upside down on a rack for half an hour to let them release excess water;
2. In the meantime, heat our sauce, perhaps adding a few fresh mint leaves to give it an extra note of freshness;
3. Now chop the onion and fry it in a pan with the oil and the garlic clove, which you will remove once golden.
4. Now add the minced pork and let it fry, then add the white wine. Once this is done, also add the pulp of the well-drained aubergines and let it cook with the meat. Also add the breadcrumbs (reduced to flour thanks to the mixer) and cook for another couple of minutes;
5. Now all you have to do is add about 5 tablespoons of sauce, leave to cool slightly and proceed with filling the aubergines;
6. Place them on a previously oiled baking tray and finish with a covering of tomato, goji and mint sauce and a sprinkling of pecorino cheese;
7. Bake for 30 minutes at 180° and serve. Enjoy!

Can't wait to make this recipe? Inside our shop you will find the goji tomato and basil sauce …try it and let us know if you liked it!