Eggplant stuffed with rice
Eggplant stuffed with rice
Eggplant stuffed with rice
5
1
Stefano Moraschini
Halve the Eggplant and scoop out with a teaspoon.
Make a sauce with olive oil, basil, parsley, garlic, onion and eggplant pulp.
Add the boiled al dente rice and fill with the mixture eggplants.
Sprinkle of breadcrumbs melted butter and oregano.
Bake for 1 hour.
Calories calculation
Calories amount per person:
497
Ingredients and dosing for 4 persons
License
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