Roman-Style Eggplant light and colorful

1 Preheat your oven to 190°(th 6+)

2 Wash your eggplants, then wrap them in aluminum foil and place them on the rack in the middle of the oven for 45 minutes of cooking.

3 During cooking prepare the stuffing
a) Blanch the tomatoes, remove the seeds and cut them into cubes.
b) Chop the onion and set aside.
c) Then julienne the "Coppa"
d) In a large bowl place the ground meat, the coppa, the burrata, the chopped black olives, the preserved peppers in small dice like the fresh and preserved tomato, the crushed and chopped garlic, the sliced basil leaves, the stripped thyme, mix, salt with a little 5-peppercorn blend.

4 Remove your eggplants from the aluminum foil, wait about fifteen minutes then hollow them out without damaging the edges and remove the pulp with a spoon.

5 Heat the chopped onion in olive oil, then add the crushed eggplant flesh, season and let it confit slowly for about ten minutes.

6 Then incorporate this mixture into your stuffing, mix well then fill the eggplants, replace the little cap and wrap each one in oiled aluminum foil.

7 Place them on the preheated fan oven rack at 200°(6+) for 1 hour 15 minutes then drizzle with olive oil 15 minutes before the end of cooking.
Serve unwrapped in the center of beautiful round plates.
* Chef Stéphane Debracque my friend and fellow member of the prestigious French Culinary Academy is at the head of the manufacturing teams of the Autret house Maxim's 1st Independent Caterer in France, for me he is certainly one of the best chef (Chefs) caterers in France.