Preparation:
Arrange the eggplants in a dish and place in the oven at 190°C for 40 minutes. Once cooked, peel the skins and arrange them in a collander so to eliminate the excess water. Blend the eggplant and add the cheese, parsley and chopped garlic, sprinkle with salt and pepper and tabasco. If the mixture is too thick add olive oil. For the balsamic reduction: place the sugar and vinegar in a pot and reduce to the density desired. Spread the mixture onto the slices “4 per person”. Serve the plate with balsamic sauce.
