Baked eggplant with ricotta
Instructions
Put the mushrooms in a bowl, cover with warm water and let them soak for about 30 minutes.
Wash the aubergines, remove the stem and cut them in half lengthwise.
Scavatele in the Center and collect the pulp into a bowl.
Boil the "shells" for 10 minutes in salted water to a boil.
Drain and place on a paper towel with the cavity facing downward to remove the remaining water.
Meanwhile boil the same water for a few minutes and half of the pulp of Eggplant, then drain, squeeze it well and mix with the garlic and parsley.
In a large bowl put the ricotta, four tablespoons of grated cheese, the egg, a pinch of oregano, salt and pepper.
Mix and stir chopped Eggplant flesh.
Squeeze the mushrooms, washed and chopped anchovies and de-boned.
Add to mixture and mix very well and stuffed with this stuffed eggplant boats.
Arrange in a baking dish brushed with oil and pour some flush on the surface.
Place in preheated oven at 180 degrees and bake for about 40-50 minutes, basting occasionally with the sauce.
Serve well-heated.
Ingredients and dosing for 4 persons
- 150 g of fresh ricotta
- 50 g of dried mushrooms
- 4 small eggplant
- 2 cloves of garlic
- 2 salted anchovies
- 1 egg
- 4 tablespoons of grated cheese
- Parsley
- 1 pinch of oregano
- Olive oil
- Salt
- Pepper