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