Stuffed eggplant (3)
Instructions
Cut each eggplant in half lengthwise.
With a sharp knife streaked the flesh and sprinkle of salt.
Put them in a colander and let drain for 30 minutes.
Meanwhile, boil a saucepan of salted water.
Throw yourself through switch the rice and cook for 18 minutes until it is tender.
Mince the ham.
Peel and chop the onion.
Peel the garlic and crushing.
Wash the pepper, split it in half, remove seeds and pith, and cut the flesh into small pieces.
Drain the rice and rinse under cold running water.
Rinse and dry Eggplant; with a spoon, gently remove the pulp, leaving a layer of 2 cm.
Brush the inside of each half with olive oil and arrange in a baking dish.
Chop the Eggplant flesh.
You heat the oven to 200° c (thermostat 6).
You heat the rest of the oil in a pan and fry gently for 5 minutes onion, Eggplant pulp, garlic and pepper.
Add rice, ham and the parsley.
Lightly salt and pepper.
Stuffed in equal measure half eggplant, sprinkle with Parmesan and bake in the oven for 45 minutes.
Ingredients and dosing for 4 persons
- 4 250 g each of eggplant
- 50 G = = Long Rice
- 3 tablespoons of olive oil
- 1 onion
- 1 clove of garlic
- 1 green pepper
- 200 g of ham
- 2 tablespoons of chopped parsley
- 75 g of grated parmesan cheese
- Salt
- Pepper