single courses from Italy - Puglia
1 hour 30 minutes
translated by Italian with
Stuffed melons are very good but very heavy, well I have a solution to make this light dish and learn to eat healthy, follow me and you will understand
Wash the eggplant and dry it with a knife I make them in half, and try to remove all the pulp from inside leaving only the peel cup-shaped
By the time we dedicate ourselves to empty the eggplant put in a large pot of water and let it boil
We take the flesh of the eggplant and let the big boys and pour them into the water and do quocere,
After 5 to 10 minutes we remove the eggplants and let's make them drain well, in the same boiling water put the cups of eggplant and let's make them boil for a few minutes.
Scoliamo cups of eggplant and let's put upside down to dry them on a clean cloth
Take the eggplant pulp and schiacciamola with a spoon until it becomes Papeta
Then we pour in the chopped eggplant egg cheese, bread crumbs garlic and parsley facts tomatoes into small pieces and the chopped carrot amalgamiamo all of which should be a soft dough.
In a non-stick pan put a little oil and a bit 'of salt, and begin to fill the cups of eggplant settle one by one into the pan
Spolverizziomo with a little 'cheese and a drizzle add a half cup of water and put in the oven for half an hour to 250g should be with gold
And good appetite