Stuffed eggplant 03
Instructions
05357 STUFFED AUBERGINES INGREDIENTS 4 PEOPLE 2 eggplants, 4 tablespoons olive oil 6 tablespoons breadcrumbs, 1 sprig of basil, 300 g of peeled tomatoes, 200 g of mozzarella, 2 tablespoons of coarse salt, fine salt, pepper PROCEDURE Wash the aubergines, wiping, under the faucet.
Bring to a boil in a pot 2 l of salt water, with the coarse salt.
Cut eggplants in half lengthwise and cut the pulp.
Boil 10 minutes, drain eggplant.
Keep the Eggplant 5 minutes upside down on a towel because they lose water.
Dug from each half the pulp, leaving a 1 cm thick border, with a spoon or a knife; Chop finely and squeeze it lightly with your hands.
Gilds 10 minutes in saucepan with 2 tablespoons oil.
Turn on the oven to 170° clean the Basil with the moistened paper towels and spezzettatelo with your hands.
Chop the tomatoes coarsely with a knife; drain the mozzarella, cut into cubes 1/2 cm's side.
Together in a bowl the breadcrumbs, pulp of Eggplant, tomatoes and mozzarella.
Season with salt and pepper and stir.
Fill with the mixture the aubergines, place in a baking dish, pour on 1 glass of water, sprayed with the remaining oil and bake 40 minutes.
Sprinkle with the Basil.
Serve.