Ingredients for 4:

  • 2 Italian purple aubergines medium size
  • 80gr drained canned tune in water
  • Calabrian Cracked Olives Primitiae Italiae (to taste)
  • 1-2 Fiammetta Chili Peppers Primitiae Italiae
  • 80-90gr Pecorino del Poro Primitiae Italiae seasoned 24 month
  • 2 multicereal rusks (or breadcrumbs)
  • 1 clove of garlic
  • Black pepper
  • Extra Virgin Olive Oil

Difficolty: Medium



Clean the aubergines, cut them in half lengthways and boil them in salted water until they are softened.

Cut into small pieces the cracked olives and the chili peppers and into small cubes the Pecorino del Poro.

Once the aubergines are soft, drain them and lay them on a cloth or on kitchen paper towel. to cool off, then scoop most of their flesh out to make room for the stuffing, making sure not to cut the skin.

Slightly brown the garlic clove in a pan with a drip of EVO, add the scooped out aubergine flesh, the drained tuna, the minced mix of cracked olives and Fiammetta chili peppers.

If you like it, add a pinch of black pepper. Cook for 5 minutes stirring.

Turn off the flame and add the small cubes of Pecorino del Poro and blend the mixture well.

Stuff the aubergines with the mixture, dust them with the thinly crumbled rusks (or with breadcrumbs) and add a drip of olive oil on top of each and one of them.

Cook in a convection oven at 180° for 20 minutes.

Serve as an appetizer or as a main course with mashed potatoes or a fresh salad.

Buon appetito!