Traditional stuffed eggplant suitable for vegetarians

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 2 eggplants
  • ½ red pepper
  • 1 tomato
  • ½ onion
  • 1 clove garlic
  • 1 tablespoon parsley
  • 1 tablespoon bread crumbs
  • 1 clove garlic, minced
  • Sea salt
  • Virgin olive oil
Preparation
  1. Wash the eggplants and slice lengthwise, keeping the stem.
  2. Roast in the oven with a splash of oil and some sea salt for about 30 minutes or until soft.
  3. Scoop out the flesh to make a casserole and reserve it.
  4. Wash and dice the vegetables. Saute in a pan or skillet with a splash of oil. When tender add the coarsely chopped eggplant flesh.
  5. Meanwhile, mix the garlic, breadcrumbs and parsley.
  6. Fill the eggplant with the vegetable and eggplant mixture and sprinkle with bread crumb mixture.
  7. Gratin in the oven and serve.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Easy