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Eggplant stuffed with vegetables

ingredients

servings

4

Aubergine

4 unit

Cherry tomatoes

20 unit

Black olives

4 spoons

Extra virgin olive oil

to taste

Basil

2 spoons

Garlic

2 wedges

Iodized salt

to taste

Black pepper

to taste

Courgette

1 unit

Red peppers

1 unit

Yellow peppers

1 unit

Carrots

2 unit

Black olives

1 spoon

Onions

1 half

second courses from Italy

Eggplant stuffed with vegetables

Eggplant stuffed with vegetables

vegan high in fiber source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant stuffed with vegetables

A dish of Mediterranean cuisine, delicious and full of flavor!

Eggplant stuffed with vegetables step 1

step 1

Wash the eggplants and cut them in half lengthwise side. With a knife, remove the pulp, being careful not to pierce the bottom.

Eggplant stuffed with vegetables step 2

step 2

Sprinkle with salt, brush with a little extra virgin olive oil and bake in preheated oven at 200 degrees for 15 minutes.

Eggplant stuffed with vegetables step 3

step 3

Meanwhile, diced small the flesh of the eggplant and cut into cubes all the other vegetables such as: peppers, zucchini, carrot, tomato and onion.

Eggplant stuffed with vegetables step 4

step 4

In a large saucepan heat two cloves of garlic and add the vegetables. Fry for 15 minutes remembering to add salt and pepper and season with basil. United finally olives.

Eggplant stuffed with vegetables step 5

step 5

Remove from the oven and fill the boats with sauteed vegetables.

Eggplant stuffed with vegetables step 6

step 6

Cook back in the oven for another 15 minutes and if you prefer, in the end, you can add the mozzarella.

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