Stuffed Eggplant

Melanzana Ripiena Farm65

INGREDIENTS FOR 4 PEOPLE:

  • 2 Medium eggplants
  • 4 tbsp tomato paste
  • Mozzarella Cheese
  • Pecorino cheese
  • Breadcrumbs
  • 1 Garlic clove
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
  • Basil or mint
  • Fry oil

INSTRUCTIONS:

  1. Wash and dry the aubergines.
  2. Cut in half and empty them with a spoon, taking care to leave one and a half centimeters of pulp attached to the peel.
  3. Fry the aubergine halves in plenty of oil for ⅔ minutes.
  4. Place them on absorbent paper and set aside.
  5. Fry the inside of the aubergines cut into cubes in a pan with a drizzle of extra virgin olive oil with a clove of garlic.
  6. Add a pinch of salt, pepper, tomato paste and herbs.
  7. Keep on the fire for a few minutes. The mixture must not be aqueous.
  8. Now salt the fried eggplant halves and fill them with the contents of the pan.
  9. Add the mozzarella, pecorino cheese and breadcrumbs.
  10. Put a drizzle of extra virgin olive oil on each and bake in a hot oven at 180 ° C for 20/30 minutes.
  11. Remove from the oven and let them rest for a few minutes before eating them.

Melanzana Ripiena Farm65

INGREDIENTS FOR 4 PEOPLE

  • 2 Medium eggplants
  • 4 tbsp tomato paste
  • Mozzarella Cheese
  • Pecorino cheese
  • Breadcrumbs
  • 1 Garlic clove
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
  • Basil or mint
  • Fry oil

INSTRUCTIONS:

  1. Wash and dry the aubergines.
  2. Cut in half and empty them with a spoon, taking care to leave one and a half centimeters of pulp attached to the peel.
  3. Fry the aubergine halves in plenty of oil for ⅔ minutes.
  4. Place them on absorbent paper and set aside.
  5. Fry the inside of the aubergines cut into cubes in a pan with a drizzle of extra virgin olive oil with a clove of garlic.
  6. Add a pinch of salt, pepper, tomato paste and herbs.
  7. Keep on the fire for a few minutes. The mixture must not be aqueous.
  8. Now salt the fried eggplant halves and fill them with the contents of the pan.
  9. Add the mozzarella, pecorino cheese and breadcrumbs.
  10. Put a drizzle of extra virgin olive oil on each and bake in a hot oven at 180 ° C for 20/30 minutes.
  11. Remove from the oven and let them rest for a few minutes before eating them.

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