This is a family recipe from YT Beryl Shereshewski. And I love it!
It is rural food or poor people food. Summer in Italy means gardens with aubergines, tomatoes, herbes and homemade olive oil. Days old white bread is easy to come buy.
What's not to love?
Looking in my lot behind the house, aubergines are growing, tomatoes ripening (some of them are already in this dish), herbs on the balcony and old baguette at home. The only thing missing are olives to produce oil. I had an olive tree in a pot for a couple of years, but it only produced about 20 olives a year. One very cold winter and it was dead.
Recipe:
1 large aubergine
Salt
1 cup breadcrumbs
1/2 bunch fresh dill
1 tsp chili flakes, pepper
Olive oil
300 g cherry tomatoes
1 tbsp grated Parmesan
Cut the aubergine in the middle. Take care and make some long cuts, about 3 to 4 without cutting down. Rub lots of salt in the cuts and on the cutside. Let the aubergine sit for 30 min.
Holding it up now, water should run out. Wash the salt off and pat dry.
Chop the dill and mix with chili, pepper, breadcrumbs and oil. Stuff that with a teaspoon in the slids.
Cut the cherry tomatoes down the middle and toss them with olive oil in a baking dish. The leftover breadcrumb mix on top of the tomatoes. Set the stuffed aubergines on top.
Bake at 180 C fan for 45 to 50 min. Sprinkle some Parmesab on top.
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