3 medium-size eggplants
250g cherry tomatoes,
cut in half
¼ cup picked parsley leaves
¼ cup basil leaves
12 thin slices provolone cheese
2 tbsp extra virgin olive oil
1 clove garlic, finely chopped
70g plain flour
1L full cream milk, heated
100g truffle pecorino, grated
Pinch cayenne pepper, optional
1 tsp sea salt
½ tsp fresh ground pepper
- Cut eggplants in half lengthways. Sprinkle the flesh side with salt and set aside for 30 mins.
- Preheat the Electrolux Steam oven to 150°C using the Electrolux Steam function.
- Place the eggplants on a plate and into the oven. Cook for 15-20 mins. To see if the eggplant is cooked, insert a skewer into the flesh; there should be some resistance.
- Chop tomatoes into quarters and mix in a bowl with the garlic. Chop parsley roughly and add to the bowl along with torn basil leaves and the olive oil.
- Allow eggplant to cool. With a spoon, scoop out the flesh, dice and add to the tomato mixture. Season with salt and pepper.
- Turn oven onto full grill setting at 200°C.
- Place the eggplant shells on a baking paper lined tray. Spoon the tomato and eggplant mix back into eggplant. Drizzle 3 tbsp of truffle sauce over the eggplant, place 2 slices of provolone cheese over the top and place under the grill. Cook until brown, and then serve.
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly (about 2 mins) until the paste cooks and bubbles (don’t let it turn brown).
- Add the hot milk, continuing to stir as the sauce thickens, then bring it to a boil. Add salt and pepper to taste. Lower the heat and stir for 2-3 mins more. Mix in the truffle pecorino.
- Remove from the heat. Cover with wax paper or pour a film of milk over it to prevent a skin from forming while cooling.
- Spoon the tomato and eggplant mix back into eggplant.
- Drizzle 3 tbsp of truffle sauce over the eggplant, place 2 slices of provolone cheese over the top and place under the grill.
- Cook until brown, and then serve.