Baked stuffed eggplants
difficulty
preparation
Rinse the eggplants thoroughly and cut in half lengthwise. Scoop out the flesh to make eggplant “boats”. Cut the flesh into small cubes and sauté in a frying pan with a little extra-virgin olive oil, a garlic clove and the salt, for about 15 minutes. Take out a soup plate and prepare a mixture with the eggs, the crumbled inner part of the bread, grated Pecorino, 1 chopped garlic clove, finely chopped parsley and salt. As soon as the eggplant cubes are cooked, add them to the mixture and stir until well combined.
Meanwhile, cook the chopped tomatoes for a few minutes with basil, oil, 1 garlic clove and salt.
Stuff the eggplant boats with the egg, bread and eggplant mixture and arrange them on a baking dish. Cover with the tomato sauce and bake in a preheated oven at 180°C for 20 minutes. Serve the stuffed eggplants hot.
Hints and variations:
You can also stuff the eggplants with mushrooms, Jolife tomatoes, seitan and bay leaves.