Stuffed eggplants
The second dish that I absolutely like to cook the most are eggplants. Prepared in a thousand delicious ways, they are perfect both baked and tasty fried. In this case I prepared them in the oven stuffed and they came perfect. My recipe involves the use of bread crumbs that gives it consistency and also makes it a complete dish. A summer recipe that always tempts everyone! Oh yes because it is precisely in this season that this vegetable gives its best and is prosted to be prepared in a thousand different ways. If you have eggplants that turn in the refrigerator without having a defined use, I can say that this recipe of simple stuffed eggplant is just what you need!
Ingredients
4 medium aubergines200 g stale bread crumbs5 cherry tomatoes1 egg4 tablespoons breadcrumbs4 Slices of cooked prosciutto100 g Mozzarella2 tablespoons Parmigiano ReggianoSaltPepperChopped parsley
Preparation
Take the aubergines and divide them into two after cleaning, washing and drying. Let's deprive them of the internal pulp, being careful not to break the shell. Put them on a sheet of parchment paper, add salt and oil and cook for 15 minutes at 200 °C. Finely chop the inner pulp and sauté it in a pan with oil, salt and parsley for 15 minutes. We set aside and let cool. Once the eggplant shells are ready, take them out of the oven and let them cool. Stir the stale bread crumbs in a pan together with oil, salt, pepper and parsley, making it crispy. Then set aside and allow to cool. Compose the aubergines by putting in a bowl the eggplant pulp, the egg, the crumb sautéed in a pan, Parmesan, parsley, breadcrumbs and a drizzle of oil. Add the finely chopped cooked prosciutto. Half fill the aubergines, add the mozzarella and cover with the rest of the filling. Put on a little' Parmesan cheese other mozzarella, small chopped tomatoes, a drizzle of' oil and bake at 180 degrees for 20 minutes with aluminum foil on top then for another 10 – 15 minutes without aluminum foil. Serve and enjoy once the STUFFED EGGPLANT are out of the OVEN.
The second dish that I absolutely like to cook the most are eggplants. Prepared in a thousand delicious ways, they are perfect both baked and tasty fried. In this case I prepared them in the oven stuffed and they came perfect. My recipe involves the use of bread crumbs that gives it consistency and also makes it a complete dish. A summer recipe that always tempts everyone! Oh yes because it is precisely in this season that this vegetable gives its best and is prosted to be prepared in a thousand different ways. If you have eggplants that turn in the refrigerator without having a defined use, I can say that this recipe of simple stuffed eggplant is just what you need!
Ingredients
4 medium aubergines
200 g stale bread crumbs
5 cherry tomatoes
1 egg
4 tablespoons breadcrumbs
4 Slices of cooked prosciutto
100 g Mozzarella
2 tablespoons Parmigiano Reggiano
Salt
Pepper
Chopped parsley
Preparation
Take the aubergines and divide them into two after cleaning, washing and drying. Let's deprive them of the internal pulp, being careful not to break the shell. Put them on a sheet of parchment paper, add salt and oil and cook for 15 minutes at 200 °C. Finely chop the inner pulp and sauté it in a pan with oil, salt and parsley for 15 minutes. We set aside and let cool. Once the eggplant shells are ready, take them out of the oven and let them cool. Stir the stale bread crumbs in a pan together with oil, salt, pepper and parsley, making it crispy. Then set aside and allow to cool. Compose the aubergines by putting in a bowl the eggplant pulp, the egg, the crumb sautéed in a pan, Parmesan, parsley, breadcrumbs and a drizzle of oil. Add the finely chopped cooked prosciutto. Half fill the aubergines, add the mozzarella and cover with the rest of the filling. Put on a little' Parmesan cheese other mozzarella, small chopped tomatoes, a drizzle of' oil and bake at 180 degrees for 20 minutes with aluminum foil on top then for another 10 – 15 minutes without aluminum foil. Serve and enjoy once the STUFFED EGGPLANT are out of the OVEN.
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