Stuffed eggplant

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We start by cutting the tails of the eggplants. We wash them, dry them and cut them in half. With a knife or even a spoon, remove the core that we put aside, sprinkle with salt and let them face down until we prepare the filling.

In a pan with higher walls, heat half of the oil, add 2 cloves of garlic and leave them until they change color, then take them out and throw them. Chop the onion finely and fry it in the oil in which the garlic was. , then add the tomato pulp. Leave on low heat and stir from time to time. If necessary, add 1/2 cup of water. Season with salt and pepper, and finally add the parsley.

We prepare a larger bowl in which we put the minced meat, cheese, bread soaked in water and drained well, breadcrumbs, 2 cloves of chopped garlic, eggplant core that we cut into cubes and fried in a little oil, parsley and 2 tablespoons of tomato sauce. Mix well and season with salt and pepper. Fill the eggplants, add a tablespoon of tomato sauce over each one and put them in the preheated oven at 180 ° for about 40 minutes. Serve with tomato sauce.