Savory Aubergines

Ingredients for 4 people

  • 1 kg of long dark aubergines
  • 300 gr of ripe tomatoes
  • 200 gr of grated Pecorino Romano DOP
  • extra virgin olive oil to taste
  • salt, garlic, ground chili pepper to taste
  • aglio 
  • peperoncino 


Cut the aubergines lengthways into slices about 1 cm thick and boil for 5 minutes in salt-free water.
Arrange neatly on a baking tray, add the oil, salt, garlic cut in slivers (optional), ground chili pepper and fresh tomatoes. Bake in an oven and when nearly done cover with the grated Pecorino Romano to make a light crust. Take out of the oven, cut into regular-sized portions and garnish with thin slivers of Pecorino.

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