Summary

Ingredients

• 1 aubergine (s), purple, about 250 g
• 6 tablespoon extra virgin olive oil
• 2 small onions, red
• 2 medium clove (s) garlic, fresh
• 2 medium tomato (s), fully ripe
• 2 hot peppers, red, long, medium hot
• 1 tablespoon celery leaves, fresh or frozen
• 0.5 teaspoon ½ rosemary, dried
• 0.5 teaspoon ½ herbs Provence, dried
• 0.5 teaspoon ½ mace powder
• 1 teaspoon chilli pepper (chipotle)
• 1 teaspoon, leveled chicken broth, instant
• 1 teaspoon, leveled sugar, white
• 3 tablespoon, heaped ricotta
• 2 medium egg (s) (egg yolk)

For the brine:

• 10 g salt
• 3 g citric acid, crystalline
• 500 g water

To garnish:

• sticks almond
• Red peppers, in rings
• Sesame, white
• fruits
• Flowers and leaves

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Instructions

1. For the brine, mix the salt, citric acid and water well. Wash the aubergine, remove the stem end, plan off a thin slice lengthways on opposite sides, then cut the aubergine in half lengthways. Soak the aubergine in the brine for at least 15 minutes, then rinse well and dry between a tea towel. With a sharp spoon, hollow out the eggplant at the (usually) thicker lower end for the egg yolk. Entrust the grainy pulp to the organic waste. Then score the aubergine halves lengthways and crossways with a sharp knife square (approx. 6 x 6 mm), avoiding cutting through.
2. Heat a large pan, add 4 tablespoons of the olive oil and let it get hot. First put the aubergines in the pan with the cut surface facing downwards and fry the cut surface until brown, then turn over and fry the reverse side also until brown. For the aubergine, grease a sufficiently large ovenproof plate and place the aubergine halves in it.
3. Cap the small, red onions at both ends, peel and cut across into approx. 3 mm thick slices. Peel the garlic cloves and cut into small cubes. Wash the tomatoes, remove the stem, peel, quarter and core and dice the pulp. Dry the cubes on kitchen paper. Wash the peppers, remove the stem. Cut the lower half of a pepperoni into rings approx. 3 mm thick and remove the grains with tweezers. Use the rings to garnish. Quarter the remaining peppers lengthways, remove the grains and cut across into pieces approx. 5 mm wide. Wash the fresh celery leaves, shake dry and chop. Mix the ingredients from rosemary to sugar and have them ready.
4. Heat a medium-sized pan, add 2 tablespoons of the olive oil and let it get hot. Stew the onion rings, garlic, pepper and tomato pieces for about 5 minutes. Stir in the spice mixture, ricotta and celery leaves. Take off the stove. Preheat the oven to 180 degrees.
5. Pour the above mixture onto the aubergines, leaving the space provided for one egg each. Open the two eggs and place the egg yolks in the free space. Garnish with almond sticks and the pepperoni rolls. Baked in the preheated oven for about 10 minutes.
6. Garnish and serve warm with white bread. A dry white or rosé wine goes well with it.