Stuffed aubergines find a home everywhere in Italy every region, each with its own traditional and non-traditional ingredients. We have chosen the traditional four cheeses made with Fontina, Mozzarella, Parmigiano Reggiano and Gorgonzola.
The best known aubergine festivals in Italy are: Campegli, in Liguria, one of the oldest and most traditional festivals in Italy since 1600, and in Corigliano Calabro, in Calabria.
Serves 4, Preparation time 20 mins, Cooking time 50 mins
- 4 medium aubergines
- 50 g grated Parmesan cheese
- 30 g Fontina
- 50 g Mozzarella
- 30 g Gorgonzola
- Dried oregano, 1 tablespoon
- 1 egg
- 1/2 onion
- EVOO Extra Virgin Olive Oil, to taste
- salt and pepper, to taste
Cut aubergines in half lengthwise, cut the flesh about 1 cm from the peel with a small knife; remove the flesh with a spoon and cut it into little cubes.
Salt the empty part of aubergines, a drizzle of EVOO, put them on a plate lined with baking paper, bake them in the oven to 200 C for 20 minutes then remove from the oven.
Meantime, beat an egg in a bowl with grated Parmesan cheese, salt and pepper, dried oregano, diced Fontina and Mozzarella and stir.
Fill each half aubergine with mixture and at the end add little pieces of Gorgonzola. Sprinkle a little more Parmesan, a drizzle of oil and bake in the oven to 180° for about 20 minutes.
Allow to cool before serving.