Mediterranean eggplant
Instructions
Peel eggplants and cut into slices 2 inches high that are peel from both sides.
Incidetele the surface of each slice with the cut, cover with salt and let them drain the bitter water.
Wash well and dry them thoroughly with a clean cloth or kitchen paper, ungetene the surface with 2 tablespoons of olive oil and arrange in a greased baking with other 3 tablespoons of olive oil.
Chopped tomatoes by removing the seeds, slightly strizzateli and mix with basil, oregano, chopped capers, 1 tablespoon oil, breadcrumbs, salt and pepper.
Stir well and cover with this compound Eggplant slices.
Bake at 200 degrees for about half an hour.
Serve warm or at room temperature.
Ingredients and dosing for 6 persons
- 2 large aubergines
- 6 san marzano tomatoes
- 6 leaves of basil
- 1 tablespoon of capers
- 6 tablespoons of breadcrumbs
- 1 teaspoon of oregano
- 6 tablespoons of olive oil extra virgin
- Salt
- Pepper