Stuffed eggplant with mozzarella
Instructions
Peel and wash the eggplants.
Dry them and cut them lengthwise.
Svuotatele with the help of a sharp knife, leaving Peel intact.
Chop the flesh and put it in a bowl.
Chop the mozzarella and anchovies washed and close to eggplant.
Mix the ingredients, add salt, pepper and sprinkled with a little oil.
Fill the eggplants with the mixture and pour a tablespoon of tomato sauce.
Place the eggplant in a pan just veiled oil and cook in preheated oven at 200 degrees for at least half an hour.
Remove the Pan from the oven, switch the eggplants on a hot serving dish and serve at the table immediately.
As desired, you can decorate the pot with clumps of Basil.
Accompanying wines: Soave DOC, Orvieto, Ischia Bianco DOC DOC.
Ingredients and dosing for 4 persons
- 4 small eggplant
- 200 g of mozzarella
- 2 anchovies de-boned
- 1 tablespoon of tomato sauce
- Olive oil
- Salt
- Pepper
- To decorate:
- Some clumps of prezzemolo