This recipe for stuffed eggplant is presented by Bio Planète.
Hollow out the eggplants and immediately place them in salted water to prevent them from turning dark.
Quickly sauté the anchovies on each side in hot oil, add the chopped tomatoes, olives, and capers.
Incorporate the eggplants, crushed chili, and chopped oregano.
Simmer on low heat for 15 to 20 minutes.
Arrange the eggplants in a greased baking dish and fill them with the anchovy/vegetable mixture.
To finish, cover them with slices of mozzarella and quickly brown them in a very hot oven.
0 servings
4
TH 
EN