Spicy baked eggplant with ricotta and vegetable filling

Ingredients for 1 servings:

• 1 eggplant(s), purple, approx. 250 g
• 6 tbsp extra virgin olive oil
• 2 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 m.-large tomato(s), fully ripe
• 2 peppers, red, long, medium hot
• 1 tbsp celery leaves, fresh or frozen
• ½ tsp rosemary, dried
• ½ tsp dried herbs of Provence
• ½ tsp mace powder
• 1 tsp chili pepper(s) (chipotle)
• 1 tsp, leveled chicken broth, instant
• 1 tsp, levelled sugar, white
• 3 tbsp, heaped ricotta
• 2 medium-sized eggs (yolks)
• 10 g salt
• 3 g citric acid, crystalline
• 500 g water
• n. B. almond sticks
• n. B. Pepper, red, in rings
• n. B. Sesame, white
• n. B. Fruits
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the brine, mix the salt, citric acid, and water thoroughly. Wash the eggplant, remove the stem, shave a thin slice lengthwise from each side, then halve the eggplant lengthwise. Soak the eggplant in the brine for at least 15 minutes, then rinse well and dry between a tea towel. Using a sharp spoon, slightly hollow out the eggplant at the (usually) thicker bottom end to accommodate the egg yolk. Dispose of the grainy flesh in the organic waste. Then, using a sharp knife, score the eggplant halves lengthwise and crosswise into squares (approx. 6 x 6 mm), taking care not to cut through. Heat a large pan, add 4 tablespoons of olive oil, and heat until hot. Place the eggplants in the pan, cut-side down, and fry the cut side until browned, then turn over and fry the reverse side until browned. For the eggplant, grease a sufficiently large ovenproof plate and place the eggplant halves on it. Trim both ends of the small red onions, peel them, and slice them crosswise into approximately 3 mm thick slices. Peel the garlic cloves and dice them finely. Wash the tomatoes, remove the stems, skin them, quarter them, remove the seeds, and dice the flesh. Dry the diced tomatoes on kitchen paper. Wash the bell peppers and remove the stems. Cut the bottom half of one bell pepper into approximately 3 mm thick rings, removing the seeds with tweezers. Use the rings for garnishing. Quarter the remaining bell peppers lengthwise, removing the seeds, and cutting them crosswise into approximately 5 mm wide pieces. Wash the fresh celery leaves, shake them dry, and chop them finely. Mix together all the ingredients, from rosemary to sugar, and set aside. Heat a medium-sized pan, add 2 tablespoons of olive oil, and let it heat through. Sauté the onion rings, garlic, pepperoni, and tomato pieces for about 5 minutes. Stir in the seasoning mix, ricotta, and celery leaves. Remove from the heat. Preheat the oven to 180 degrees Celsius. Spread the above mixture over the eggplants, leaving a space for each egg. Crack open the two eggs and place the egg yolks in the space provided. Garnish with almond slivers and the pepperoni rolls. Bake in the preheated oven for about 10 minutes. Garnish and serve warm with white bread. Serve with a dry white or rosé wine.