Eggplant meatballs
156 recipes
Stuffed eggplant
ingredients
servings
3
Aubergine
3 unit
Eggs
1 unit
Grated cheese
3 spoons
Breadcrumbs
3 spoons
Garlic
1 wedge
Parsley
1 sprig
Iodized salt
to taste
Extra virgin olive oil
to taste
Red tomatoes
3 unit
Carrots
3 unit
single courses from Italy - Puglia
Stuffed eggplant
Stuffed eggplant
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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
preparation
step 1
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
step 2
By the time we dedicate ourselves to empty the eggplant put in a large pot of water and let it boil
step 3
We take the flesh of the eggplant and let the big boys and pour them into the water and do quocere,
step 4
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.
step 5
Scoliamo cups of eggplant and let's put upside down to dry them on a clean cloth
step 6
Take the eggplant pulp and schiacciamola with a spoon until it becomes Papeta
step 7
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.
step 8
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
step 9
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
step 10
And good appetite
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