The eggplants and provolone and cherry tomatoes can be used either as a side dish, or an appetizer. However used, it makes a very delicious dish, that enhances the flavors and scents of the Mediterranean. The provola is a cheese from the cow of spun paste, typical from southern Italy. It has a delicate flavor, similar to a seasoned mozzarella. It’s produced either natural or smoked. For your recipe either will do. Bearing in mind that with the second one the flavor is clearly more decisive. If you can use a local cheese, but not too soft, not too dark and not too spicy. In alternative the mozzarella is fantastic.
(This recipe has been sent by Mrs. Agata Mangiameli, from Ragusa, Sicily)
- 2 large eggplants
- 300g of cherry tomatoes
- provola cheese (or similar)
- 1 garlic clove
- 8 leaves of basil
- olive oil
- Cut the eggplant in 2cm slices, salt them and leave them for half an hour so they loose the bitterness. Then rinse them and dab them dry with paper towels
- Cut the cherry tomatoes into pieces, finely chop the basil leaves and let them marinate for half an hour with two tablespoons olive oil and sprinkle with oregano and a pinch of salt
- Place the baking sheet, cover with the marinade and cook for 15 minutes at 180 degrees
- When the eggplants are soft remove from the oven and cover them with the provola cheese
- Place in the oven for another 5 minutes and let the cheese melt completely and serve hot.