Baked Stuffed Eggplant
2019-05-03 10:46:12
Serves 4
Print
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
- 2 large eggplants
- 2 tomatoes
- 1 onion
- 2 cloves of garlic
- 100g of breadcrumbs
- bread crumbs
- olive oil
- parsley
- 1 glass of white wine
- two tablespoons vinegar
- salt
- pepper
Instructions
- Boil 2 liters of water with vinegar, wash the eggplants and cut in half the long way.
- Throw them into boiling water for 10 minutes.
- Drain and allow to cool a little.
- Dig the eggplant with a spoon squeezing the pulp to squeeze out the water, then mince by mezzaluna knife. Put the crumbs in white wine for 5 minutes.
- Wash the tomatoes and cut it into small cubes, peel and mince the onion and cloves of garlic. Clean and mince the parsley.
- Put some oil in a pan, add the onion and sauté a couple of minutes, add the garlic and cook 1 minute, squeeze the bread and pour into the pan.
- Add the tomatoes, parsley, salt and pepper.
- Cook about 2 minutes over high heat and add the chopped flesh of the eggplant.
- Cook about 10 minutes.
- Fill with the mixture the half eggplant and place in a greased baking pan.
- Sprinkle with bread crumbs and place in oven preheat at 200° for 20 minutes.
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