Stuffed Egg Plant

Tuesday, November 29, 2011

One big eggplant,
2 teaspoons of bread crumbs,
chopped parsley and dill (one teaspoon each),
one small onion,
one egg,
olive oil, salt & pepper.

Cut the eggplant in half and carefully spoon out the flesh leaving a circa 1 cm thick layer.
Blanch the empty halves.

Fry the insides until soft and then add chopped onion and keep it on heat until it sweats.
Take off heat and allow it to cool down. In a bowl combine it with bread crumbs, egg, parsley, dill, salt and pepper.
Stuff the eggplants with the mixture and bake in a preheated up to 180 degrees oven for circa 30 minutes.


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