Aubergines with tomatoes and provola cheese

di il 26 aprile 2012
melanzane al pomodoro e provola affumicata

Aubergines with tomatoes and Provola Cheese

We have not been cooking yeasterday as Gabriella came to visit us in Milan and she offered to prepare aubergines with tomatoes and smoked Provola cheese for everybody.

A very quick and easy to cook dish, with the typical simplicity of Mediterranean tradition, aubergines with tomatoes and smoked Provola cheese makes a flavourful and tasty course to prepare.

Nothing more to say about it apart from….give it a try! And let us now if you had any success with Gabriella’s recipe!


1 large round aubergine
4 vine tomatoes
a small handfull of fresh basil leaves
dried oregano to taste
1 clove of garlic peeled
extra virgin olive oil to taste
coarse and fine Italian sea salt to taste
smoked Provola cheese (300 grams roughly)

Wash and slice the aubergines crossway into 1 centimeter thick round disks. Lay in a dish and sprinkle the cut surface with coarse salt. Place the salted flesh in a colander and leave for at least 20 minutes to let any excess liquid drain out and to eliminate the vegetable’s natural bitter taste.

Wash the aubergine slices in cold water and pat dry with a kitchen towel.

Dice the tomatoes and mix them in a bowl with the olive oil, fine salt, basil leaves and oregano. Lay the aubergine slices on a non-stick baking pan lightly brushed with extra virgin olive oil. Spoon a little of the tomato salad on top of each aubergine disk and finish with a slice of smoked Provola cheese.

Bake in a preheated oven at 180C for 15 minutes, until heated through and the cheese starts to melt.

Have a nice meal! : )

More english recipes from Quandopasta?! Click here!


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Quando hai voglia di qualcosa di gustoso, quando hai amici a cena e non sai cosa cucinare, quando hai semplicemente fame: quandopasta!! ; )


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