Stuffed eggplant (4)
Instructions
Halve the Eggplant and scoop out pulp, leaving 1 cm attached to the skin.
Season with salt and leave 30 minutes to lose water.
Cook the pulp in 4 tablespoons oil, add the tomatoes, garlic and 1 teaspoon of thyme.
Add salt and cook for 10 minutes.
Let cool and add the cubed cheese.
Fill with this mixture and dip the eggplant in the oven at 200 degrees for 30 minutes.
Ingredients and dosing for 4 persons
- 2 large aubergines
- 120 g of tomato pulp
- 1 clove of garlic
- 100 g of scamorza cheese
- 1 teaspoon of thyme
- Salt
- 4 tablespoons of olive oil