Stuffed eggplant read
Instructions
Wash the eggplants, cut them in half lengthwise, cut deeply the pulp at regular intervals without breaking the skin.
Add salt and let them drain for at least 1 hour.
Peel an onion and bucherellatela with the cloves.
Put milk, onion, bay leaf, peppercorns in a saucepan.
Bring to the boil, remove from heat and leave to infuse for 30 minutes.
When the eggplants have drained, dry.
Heat the oven to 170 degrees (5 thermostat).
Stir together oil and broth.
Place the eggplant, unpeeled, in a baking dish, innaffiatele with oil and broth and cook in the oven from forty to fifty minutes turning occasionally, regularly.
Meanwhile, blanch the tomatoes, Peel and spezzettateli.
Peel the onion and garlic and chop them separately.
Break the eggs, separating the egg white from the egg yolk, mix the egg yolk with a fork.
When eggplants are ready, svuotatele.
Cut minutely the pulp.
Melt 25 g butter in a pan, Brown the onion make for ten minutes, add the pulp of Eggplant, tomatoes, garlic, parsley, tomato paste and lemon juice.
Cook for two minutes, let cool.
Melt 25 g butter in a pan, gettateci flour and cook 1 minute, stirring fresh focus.
Water little by little with milk, then bring to the boil and simmer for 2 to 3 minutes, stirring.
Pour this sauce in the pan together with the egg yolks.
Cook for 5 minutes over medium heat, stirring.
Add salt and pepper.
Heat the oven to 200° c (thermostat 6).
Grease a baking pan for Browning Beat the egg whites until foamy, blend in the stuffing.
Fill Eggplant shells with this stuffing and spolverizzateli of Parmesan.
Do Browning for forty-five minutes.
Ingredients and dosing for 8 persons
- 4 eggplant
- 250 g of ripe tomatoes
- 2 small onions
- 1 clove of garlic
- 30 cl of milk
- 2 large eggs
- 4 tablespoons of grated parmesan cheese
- 2 tablespoons of flour
- 2 tablespoons of chopped parsley
- 2 tablespoons of tomato paste
- 1 tablespoon of lemon juice
- 2 tablespoons of chicken soup
- 2 tablespoons of olive oil
- 10 cloves
- 1 leaf of laurel
- 5 grains black pepper
- 60 g of butter
- Salt
- Pepper