basil, bufarella, cheese, eggplant, ham, tomato, Dishes, Sonia Mc Gough, Hero, Angel Morris, Pedro Beverido, Vinicius Nonato Lopes
1 cup of Bufarella Cheese Bites
1 cup Sun-Dried Tomatoes
4 slices of Ham
4 Pear Tomatoes
1 tbsp. Mustard
Cut the eggplants in half, carve a crisscross pattern on top of each half. Drizzle with olive oil and add salt and pepper. Bake in the oven until tender.
Cut pear tomatoes in quarters, add salt and pepper, drizzle with olive oil and place in the oven for 5 to 10 minutes until cooked.
Cut ham into small squares. Remove eggplant pulp with spoon (but leave enough to keep eggplant shape). Mix pulp with roasted pear tomatoes, sun-dried tomatoes, ham squares, mustard and a bit of olive oil.
Stuff the eggplants with mixture and top with the cheese bites and fresh basil leaves.
Remove the ham from the recipe to make it a vegetarian dish.