Stuffed eggplant
Instructions
Peel tomatoes, chop and place in a saucepan with 3-4 tablespoons of olive oil and a knob of butter.
Cook over moderate heat, stirring often, until it is politically a thickish sauce, then remove from heat and season with salt and pepper.
Peel eggplants and cut into slices lengthwise, then sprinkle them with salt and let them rest in a colander, with a weight on top, for about three hours, so that the water issue.
Strizzatele well and let them FRY in a pan with plenty of hot oil for 3-4 minutes, then drain and roundtrip on a sheet of absorbent paper to remove excess absorbed grease.
At this point, place the slices of Eggplant on a towel and put on each a slice of mozzarella.
Sprinkle with a pinch of oregano and roll up the slices so that you get so many rolls.
Disponetene a layer in glass jars clean and dry and cover them with a few tablespoons of tomato sauce that you have prepared.
Add 2 or 3 basil leaves, a few slices of garlic, a few drops of vinegar and a little olive oil.
Numerous layers formed by repeating the operations described, subject to availability of ingredients.
When finished, cover the eggplants stuffed with plenty of olive oil, tightly close the jars and store in the refrigerator for 10 days.
Ingredients and dosing for 4 persons
- 8 eggplant
- 2 mozzarella
- 800 g of tomatoes
- 1 seedling of basil
- 1 tablespoon of oregano
- 2 cloves of garlic
- 1 walnut butter
- Olive oil
- White wine vinegar
- Salt
- Pepper