Stuffed eggplant 02

Stuffed eggplant 02
Stuffed eggplant 02 5 1 Stefano Moraschini

Instructions

05100 STUFFED AUBERGINES INGREDIENTS for 4 PEOPLE 4 medium eggplants, 100 g 25 g Gruyère, grated Parmesan cheese, 2 ripe tomatoes and fleshy, basil, olive oil and salt and cut in half for large eggplants, scavatele in the Center, remove the flesh and keep it aside.

Put the eggplants under salt for an hour to remove the acid.

Then wash them, dry them and FRY in plenty of oil.

FRY, always in the same oil, the flesh of cubed eggplant.

In a pan heat tomatoes, peeled and chopped.

Remove from heat, mix it with the flesh of the Eggplant and cheese into cubes and season with salt and chopped Basil.

Fill the eggplants with this mixture, sprinkle with Parmesan and gratinate in the oven.

Stuffed eggplant 02

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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