Eggplant boat
Instructions
Wash the aubergines, remove the stalk and tuffatele in boiling water for about 10 minutes.
Cut eggplants in half lengthwise, pressatele to delete a little water and gently scavatele preserving the pulp.
Chop half of the pulp with 1/2 clove of garlic, 1 tablespoon United filled with breadcrumbs, mint leaves and parsley; Add salt and pepper, then spread mixture on 4 half eggplant.
Prepare a tomato sauce is made by chopping the tomatoes and we peel these from sauce and insaporendoli for 5 minutes in a sauce of onion, 1 clove of garlic, Sage, Rosemary and 1 tablespoon of olive oil, salt and pepper.
Chop half of the Eggplant flesh and add to tomato sauce; fill the other 4 small eggplants with this compound.
Place the Eggplant on a baking tray greased with 2 tablespoons oil.
Slightly in oven roasted pine nuts and almonds; chop coarsely and sprinkle with pine nuts boats with the breadcrumbs and almonds eggplants in tomato sauce.
Pour about 2 tablespoons of olive oil the Eggplant and bake for 20 minutes in a hot oven to 200 degrees.
Serve warm or at room temperature.
Ingredients and dosing for 4 persons
- 4 small eggplant
- 200 g of sauce tomatoes
- 1/2 onion
- 1/2 garlic cloves 1 of garlic
- 1 tablespoon of breadcrumbs
- 4 leaves of mint
- 2 leaves sage
- 1/2 sprig of rosemary
- 1/2 tablespoon of chopped parsley
- 1 tablespoon of almond
- 1 tablespoon of pine nuts
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper