© Ezio D'Onghia Fotografia
Ingredients for 4 people
350 g of Granoro Dedicato Mezze Maniche
300 g of aubergine
200 g of Granoro Dedicato Cherry Tomatoes
100 g of Granoro Dedicato PDO Extra Virgin Olive Oil
1 bunch of lemon balm
Garlic and salt to taste
Clean and cut the aubergine in half. Roast in an oven at 180° with a dash of Granoro Dedicato PDO Extra Virgin Olive Oil, then scoop out the inner part with a spoon. Wash the Granoro Dedicato Cherry Tomatoes and cut into four pieces.
Fry the garlic in a pan with the Granoro Dedicato PDO Extra Virgin Olive Oil, add the Granoro Dedicato Cherry Tomatoes and the creamed aubergine. In the meantime, cook the Granoro Dedicato Mezze Maniche in plenty of boiling, salted water, drain whilst al dente and toss in a pan with the ragoût.
Serve garnished with lemon balm leaves.