Baked Eggplant with tomato and mozzarella
Instructions
Cut eggplants in half lengthwise; circoscrivetele near the edge; cut the Center and remove the pulp, then let it blow up in a frying pan without added fat and fresh focus.
Place the Eggplant boats on a buttered gratin dish.
Put the Eggplant pulp in a bowl, add the coarsely chopped onion and dried in oil, the tomatoes and diced mozzarella. Add salt and pepper, add the chopped parsley, pine nuts, raisins and capers. Stir carefully so the ingredients mix well.
Fill the eggplants with the mixture prepared, sprayed with a little olive oil and infornatele for a quarter of an hour at 180°. When cooked remove from oven, let cool and serve at room temperature.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 4 eggplants
- an onion
- 200 g of tomato pulp
- 20 g of capers
- 50 g raisins
- 30 g toasted pine nuts
- a mozzarella
- butter
- olive oil
- salt
- pepe