10 zuchini flowers
1/4 cup Parmiggiano Raggiano
1 cup ricotta
10 leaves of fresh basil
10 Kalamata olives
Salt & Pepper
Cut the blossom lengthwise then gently open it up and remove the pistil. The flower is very delicate, so take care not to break it.
Cut the eggplant in small cubes and sauté with olive oil and a little bit of balsamic vinegar.
Mix all the ingredients together to create the flower stuffing. Stuff the flowers and drizzle some olive oil. Bake for 15 minutes in 350F or 180C.