In this recipe Northern and Southern Italy interact in an harmonious set that enhances the typical sweet smoothness of the eggplants heat by the Sicilian sun, the richness of the dried Pachino, the peculiarity of the Gran Fresco di Reggiano - not to be confused with the non-aged Parmigiano Reggiano, and the elegance of Sicilian pistachio.
Aubergines/Eggplants (the dark and long and not rounded and light) halfed lenghtways
Salt
Extravirgin Olive Oil
Dried Pachino (other dried tomatoes have not the same flavour)
Salt
Extravirgin Olive Oil
Dried Pachino (other dried tomatoes have not the same flavour)
Fresh garlic from the Mount Iblei
Gran Fresco di Reggiano
Crumbed Sicilian pistachios
Cut the aubergines in halves, empty the central part to create a small boat, salt, grind the pulp in the cooking robot, add a gross mince of dried Pachino and a bit of fresh garlic, add a bit of extra virgin olive oil and not too much salt, put in the small boats and add some cubes of Gran Fresco di Reggiano, then cover the small boat with thin slices of Gran Fresco di Reggiano. Sprinkle with crumb of Sicilian pistachios. Put in an oiled baking tray and cook in the hot oven 180°C-200°C till cooked.
