Nutrition Facts
4 servings
4
Recipe for Stuffed Eggplants
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This recipe for stuffed eggplant is presented by Bio Planète.
Ingredients
4 Eggplant
125 Pitted black or green olives
2 Capers Soup
250 Peeled tomato
Fresh anchovies
3 Extra virgin olive oil, PDO Dauno Gargano Italy, organic.
Salt
1 Red pepper
Oregano
1 Mozzarella
Directions
1
Hollow out the eggplants and immediately place them in salted water to prevent them from turning dark.
2
Quickly sauté the anchovies on each side in hot oil, add the chopped tomatoes, olives, and capers.
3
Incorporate the eggplants, crushed chili, and chopped oregano.
4
Simmer on low heat for 15 to 20 minutes.
5
Arrange the eggplants in a greased baking dish and fill them with the anchovy/vegetable mixture.
6
To finish, cover them with slices of mozzarella and quickly brown them in a very hot oven.
Ingredients
Ingredients
4 Eggplant
125 Pitted black or green olives
2 Capers Soup
250 Peeled tomato
Fresh anchovies
3 Extra virgin olive oil, PDO Dauno Gargano Italy, organic.
Salt
1 Red pepper
Oregano
1 Mozzarella
Directions
Directions
1
Hollow out the eggplants and immediately place them in salted water to prevent them from turning dark.
2
Quickly sauté the anchovies on each side in hot oil, add the chopped tomatoes, olives, and capers.
3
Incorporate the eggplants, crushed chili, and chopped oregano.
4
Simmer on low heat for 15 to 20 minutes.
5
Arrange the eggplants in a greased baking dish and fill them with the anchovy/vegetable mixture.
6
To finish, cover them with slices of mozzarella and quickly brown them in a very hot oven.
Notes
-
Hum
Thank you -
poshposh
Too dry, the eggplant shells should be precooked, but I will redo it!!
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