Stuffed eggplant 03

05357 STUFFED AUBERGINES INGREDIENTS 4 PEOPLE 2 eggplants, 4 tablespoons olive oil 6 tablespoons breadcrumbs, 1 sprig of basil, 300 g of peeled tomatoes, 200 g of mozzarella, 2 tablespoons of coarse salt, fine salt, pepper PROCEDURE Wash the aubergines, wiping, under the faucet.

Bring to a boil in a pot 2 l of salt water, with the coarse salt.

Cut eggplants in half lengthwise and cut the pulp.

Boil 10 minutes, drain eggplant.

Keep the Eggplant 5 minutes upside down on a towel because they lose water.

Dug from each half the pulp, leaving a 1 cm thick border, with a spoon or a knife; Chop finely and squeeze it lightly with your hands.

Gilds 10 minutes in saucepan with 2 tablespoons oil.

Turn on the oven to 170° clean the Basil with the moistened paper towels and spezzettatelo with your hands.

Chop the tomatoes coarsely with a knife; drain the mozzarella, cut into cubes 1/2 cm's side.

Together in a bowl the breadcrumbs, pulp of Eggplant, tomatoes and mozzarella.

Season with salt and pepper and stir.

Fill with the mixture the aubergines, place in a baking dish, pour on 1 glass of water, sprayed with the remaining oil and bake 40 minutes.

Sprinkle with the Basil.

Serve.