Eggplant at ischia
Eggplant at ischia
Eggplant at ischia
5
1
Stefano Moraschini
Wash and dry eggplants.
With a knife made of the engravings on the surface, putting a pinch of salt.
Let it sit for a few hours, wash them and dry them again.
Prepare a mixture with the chopped garlic, parsley, capers, basil, bacon, ham, and diced ham.
With this sauce filled the cavities of the eggplant.
Cook in tomato sauce over low heat.
Calories calculation
Calories amount per person:
310
Ingredients and dosing for 4 persons
License
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