Take two small aubergines, wash them and cut them in half without removing the stalk.

Using a small knife, cut around the shape of each slice, leaving a couple of mm free from the edge.

Score the entire pulp with a small knife, making diagonal cuts both to the right and left, thus obtaining numerous diamond shapes. Be careful not to insert the knife too deeply, as this could damage the peel.

Salt the aubergines and place them upside down on a rack for about a couple of hours to remove the cooking liquid.

Rinse the aubergines, dry them and place them on a baking tray, season them with a little oil and cook them in a preheated oven at 180° for 30 minutes, covered with foil.

While the aubergines are cooking, prepare the filling:

Wash the cherry tomatoes and cut them into small pieces, place them in a bowl, add the Taggiasca olives and basil, season with extra virgin olive oil and salt.

Mix everything well and add the pine nuts and some fresh basil leaves.

Cut the sweet and spicy gorgonzola into cubes.

Remove the eggplants from the oven and let them cool for a few minutes. Then, spoon a portion of the cherry tomato and olive filling onto each one. Add cubes of sweet gorgonzola to two of them, and cubes of spicy gorgonzola to the other two.

Season with a drizzle of extra virgin olive oil and serve.

Two small aubergines
Datterini tomatoes
Taggiasca olives
75 g sweet Gorgonzola
75 g spicy Gorgonzola
Pine nuts
Fresh basil
Oil and salt to taste