Stuffed Eggplants
calories: medium
category: vegetables
cost: medium
difficulty: medium
preparation time: 105
Ingredients
Eggplants 3 large ones
Eggs 2
Bread crumbs Tomato sauce
Pecorino cheese 30 gr.
Extra virgin olive oil
Mortadella 2 thick slices
Tomato sauce 300 gr.
Salt to taste
Pepper to taste
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Wine Tips
for your meals
Eggs 2
Bread crumbs Tomato sauce
Pecorino cheese 30 gr.
Extra virgin olive oil
Mortadella 2 thick slices
Tomato sauce 300 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Wash the eggplants and cut them into two lengthwise. Using a spoon remove the pulp inside and then cut it into cube. Sprinkle with salt and let them drain for about an hour. Scorch the eggplant skins and cubes in boiling oil.
Beat the eggs and add the breadcrumbs, the grated Pecorino cheese and the Mortadella cut into small pieces to the eggs. Add the eggplant pulp and mix everything well. Put some tomato sauce into an oven dish and arrange the eggplant skins filled with the mixture. Add some salt and pepper to taste and cover them with the remaining tomato sauce. Put the dish into the oven and bake for about half and hour. The Chef's tips We recommend you should drink a white wine such as San Severo Bianco. with its delicately winy taste to be served at 10 to 12° C. Curiosity It is said that eggplants originate from India or China and they then arrived in the Middle East and only in the sixteenth century in Italy and the other European countries.
Beat the eggs and add the breadcrumbs, the grated Pecorino cheese and the Mortadella cut into small pieces to the eggs. Add the eggplant pulp and mix everything well. Put some tomato sauce into an oven dish and arrange the eggplant skins filled with the mixture. Add some salt and pepper to taste and cover them with the remaining tomato sauce. Put the dish into the oven and bake for about half and hour.
