2 medium black eggplants
100 g of semi-matured Caciocavallo Silano PDO
2 cloves of garlic
1 tuft of basil
4 ripe tomatoes
extra virgin olive oil, salt and pepper.
Wash the eggplants and cut in half lengthwise. Drill three or four deep incisions, sprinkle with salt and place in a colander for 1 hour. Then rinse and dry them carefully. Chop the garlic with the basil, peel the tomato, remove the seeds and cut into fillets. Cut the Caciocavallo Silano PDO into small cubes. Mix all the ingredients and add a little oil with a pinch of salt and pepper. Fill the cuts you have made in the eggplants with the mixture. Place them in a greased pan and sprinkle the surface with another tablespoon of oil and bake at 180 degrees for three quarters of an hour.