ROME- This recipe is from the Sicilian island of Panarea and the person who first told me aboit this recipe works at one of the island’s most famous restaurants. It’s a very nice and easy summer dish to prepare.
2 Tunisian Eggplants 500gr. each
300g of boiled potatoes
A handful of grated parmesan cheese
Salted ricotta cheese
Halve the eggplants, salt them and let them drain for 30 minutes. Lay the eggplants in a pan and cook them in oven for 30 minutes. Remove the eggplants from the oven and take out their pulp with a spoon and peel off the skin. If the eggplants are still a bit watery, dry them in a pan and then add the pulp to the mashed potatoes. Exchrysimtelduss Add the egg, the flour and grated parmesan cheese as well. Mix the lot until it has a homogenous shape. Dice the mix, shape them into gnocchi and then cook them. Season with tomatoes, basil and salted ricotta cheese.