Servings:
4
Prep time:
20
Cooking time:
40
Seasonality:
July
Type of recipe:
first courses
Difficulty:
easy
INGREDIENTS
-
80 g spelt
4 beefsteak tomatoes
400 g aubergines
80 g salted Ricotta cheese
1 bunch of basil
rocket salad to garnish
pepper
INSTRUCTIONS
- Rinse and place the spelt in a saucepan with 250 ml of water. Boil it at low heat for 25-30 minutes, until it absorbs all the water and add salt only after cooking.
- Cut the top of the tomatoes and gently empty the inside with a spoon. Chop the pulp and keep it aside. Lightly salt the inside of the emptied tomatoes and let them drain by placing them upside down.
- Reduce the aubergines in small cubes and stir-fry them for about ten minutes with a tablespoon of oil in a non-stick pan, add salt and pepper. When the cubes become soft, add the tomato pulp and let it dry for a few minutes on a low flame.
- Grate the salted ricotta with a large grater and mix it in a bowl with the spelt, the aubergines with tomato sauce and some chopped basil leaves.
- Gently dry the tomatoes, then fill them with the mixture, compacting it well and forming a small dome at the top. If you want, you can cover them with their caps. Place them in a baking pan covered with baking paper and bake at 180°C for 15 minutes.
- Season the rocket with 2 tablespoons of oil, a tablespoon of balsamic vinegar, salt and pepper. All you have to do is serve the warm tomatoes surrounded with salad.
