Roasted Eggplants

To prepare the roasted eggplants, first wash the eggplants and cut them in half lengthwise 1. Then, with a small knife, score the flesh, without reaching the skin, to form a grid 2. Sprinkle generously with fine salt 3.

Massage the eggplant with your hands to let the salt penetrate inside 4. Place the eggplants upside down on a rack and let them drain for at least an hour 5. At this point, rinse them under running water 6.

Pat them dry with a paper towel 7. Place the eggplants on a baking sheet 8 and bake in a preheated static oven at 375°F for 20 minutes. In the meantime, grate the caciocavallo cheese with a coarse grater 9.

After the first 20 minutes of cooking, remove the eggplants from the oven, sprinkle with the caciocavallo cheese 10 and bake again for another 20 minutes at the same temperature. Meanwhile, cut the cherry tomatoes into 8 parts 11 and set them aside. Combine the two types of sprouts in a bowl, add the basil leaves, tearing them with your hands 12.

Salt and mix everything 13. At this stage, it is advisable not to add oil because the sprouts might wilt. After the additional 20 minutes of cooking, remove the eggplants from the oven 14, the cheese will be completely melted. Cover the eggplants with the sprouts 15.

And also place the cherry tomatoes on top. Drizzle with a bit of oil and some fresh oregano leaves 17 and serve your roasted eggplants 18.