I have an Eggplant Stuffed with Tuna recipe to be shared in here, I hope you also like it! Just follow the instruction below and serve a delicious food on your table ;)
Information:
- Cooking time: 40 minutes
- Preparation time: 30 minutes
- Difficulty: Medium
- Servings: 8
Ingredients:
- 4 aubergines not too large, elongated
- 160 g of tuna in oil
- 100 g of spicy provolone
- 125 g breadcrumbs
- 50 g grated Parmesan cheese
- 4 eggs
- 1 cup tomato sauce with basil
- extra virgin olive oil
- salt
Preparation:
Wash, mark and cut the eggplants in half lengthwise. Digging with the help of a spoon, leaving only half a centimeter of flesh and put the proceeds to cook in boiling salted water for ten minutes. Strain the pulp and put in the same water to cook the eggplant cooking emptied, leaving only a few minutes to maintain the shape.
Firm two eggs, let cool and then cut each into 4 wedges.
Apart from preparing a simple tomato sauce, sauteed with whole garlic in olive oil, tomato sauce and a few leaves of basil.
Meanwhile prepare the filling: Squeeze the pulp in my hands now warmed eggplant to remove excess liquid, put into a bowl and add the grated parmesan cheese, drained tuna oil, provolone, diced small, two eggs, finally, both the salt and bread as it takes to make a soft dough. If it appears too dry add a tablespoon of tomato sauce
Stuff the eggplants with the stuffing in the center and put the slice of boiled egg.
A baking sheet lined with parchment paper, arrange the eggplant and sauce, then sprinkle with a little tassel of grated parmesan cheese, drizzle with a little olive oil and bake for 15-20 minutes at 180 degrees.
Firm two eggs, let cool and then cut each into 4 wedges.
Apart from preparing a simple tomato sauce, sauteed with whole garlic in olive oil, tomato sauce and a few leaves of basil.
Meanwhile prepare the filling: Squeeze the pulp in my hands now warmed eggplant to remove excess liquid, put into a bowl and add the grated parmesan cheese, drained tuna oil, provolone, diced small, two eggs, finally, both the salt and bread as it takes to make a soft dough. If it appears too dry add a tablespoon of tomato sauce
Stuff the eggplants with the stuffing in the center and put the slice of boiled egg.
A baking sheet lined with parchment paper, arrange the eggplant and sauce, then sprinkle with a little tassel of grated parmesan cheese, drizzle with a little olive oil and bake for 15-20 minutes at 180 degrees.
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