Parisian aubergine
Parisian aubergine
Parisian aubergine
5
1
Stefano Moraschini
Cut the eggplants lengthwise into two parts and leave them in salt for about 1 hour.
Chop the pulp with the ham, combine salt, pepper and beaten egg.
Fill with this mixture the aubergines, place them in a buttered baking dish, and bake for about 30 minutes and serve.
Calories calculation
Calories amount per person:
375
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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