Bites Of Eggplant Stuffed With Ground Beef And Salted Ricotta

Preparation:

Preparation: Cook the tomato purée with some oil, 1 aubergine cut into cubes and some basil leaves. Season with salt. Mix the minced meat with the chopped egg yolk, parsley and basil. Season with salt and pepper. Cut the aubergine into thin slices with the help of a mandolin, grill it in a non-stick pan; stuff each slice with a little minced meat and roll it up like a roll. Brown in a pan with some oil and continue cooking in the tomato purée. Sprinkle with ricotta salata and serve.