Boats of stewed stuffed aubergines
Instructions
Cut the Eggplant lengthwise, excavate it with a knife and let stand 30 minutes.
Cut the flesh into cubes and cook with onion and oil.
Season the meat with salt, pepper and egg, sliced white bread soaked in milk and the pulp of Eggplant.
Mix all, stuff the boats and cook them for 8 minutes.
Prepare a sauce with olive oil, onion, Basil and tomatoes and serve with the Eggplant and parsley.
Ingredients and dosing for 4 persons
- 1 eggplant
- 200 g of minced meat
- Salt
- 1 egg
- 1 slice of sandwich bread
- Milk
- 100 g of tomato pulp
- 1/2 onion
- Olive oil extra virgin
- Pepper
- Basil
- Parsley