Melanzane alla mediterranea
Instructions
Check the eggplants, cut them in half and gently asportatene the pulp, which friggerete in boiling oil after cubed.
Water capers and anchovy fillets under running water, then finely mince them with olives and garlic.
Blanched for one minute the tomatoes in boiling water, then sbucciateli, remove the seeds and cut into cubes.
Private crust and bread crumbs sbriciolatene.
Gather all ingredients prepared in a bowl, add a pinch of oregano, add salt and pepper to taste.
Filled Eggplant prepared with the mixture, then place on a baking sheet, cover with oiled 3 tablespoons of olive oil mixed with water 3 and cook in the oven at 180 degrees for 35 minutes.
Serve hot or warm.
With Eggplant you can season the pasta to be completed with pieces of mozzarella and basil.
Ingredients and dosing for 6 persons
- 1500 g of long eggplant
- 1200 g of tomatoes
- 2 slices of bread
- 150 g of pitted black olives
- 70 g of salted capers
- 4 salted anchovy fillets
- 2 cloves of garlic
- 1 == Pto Oregano
- Olive oil extra virgin
- Salt
- Pepper