Stuffed aubergines "a tabacchiera" is a delicious Sicilian recipe. Simple to prepare, aubergines cooked in this way represent an excellent solution for differently enhancing this much loved vegetable in Sicily. Stuffed aubergines "a tabacchiera" find space both as a side dish and as an appetizer, first or second course and their flavor is best enhanced together with anchovy and pecorino (or grated caciocavallo).
For the batter:
- 1 sachet of dehydrated brewer's yeast
- 500 g “0” flour
- Sparkling water to taste
First prepare the batter. Pour the flour and yeast into a large bowl, adding the sparkling water until you obtain a fairly thick dough. Set it aside and let it rest a bit.
Cut the aubergines into 1cm thick slices and place them in a colander for about half an hour, sprinkling them with salt so that they lose the bitter liquid. After this time, rinse them carefully, then cut each slice like a wallet, to create a pocket. Stuffed with a piece of spicy provola and half an anchovy fillet .
Finally, dip each slice of aubergine in the batter , fry in plenty of hot oil and serve your dish.