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Stuffed Aubergines With Zucchini

ingredients

servings

2

Aubergine

1 unit

Courgette

1 unit

Garlic

1 gram

Sunflower oil

2 spoons

Parsley

2 sprigs

Wholemeal breadcrumbs

30 grams

Pink salt

to taste

single courses from Italy - Lombardia

Stuffed Aubergines With Zucchini

Stuffed Aubergines With Zucchini

vegan with gluten high in fiber source of C vitamins high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed Aubergines With Zucchini

Here's a simple, quick and tasty recipe for you! Two vegetables that marry well together, with double baking ... here are the details!

Stuffed Aubergines With Zucchini step 1

step 1

Cut the eggplant in half and empty it to create two sauces. Salad them and put them in the oven at 120 degrees.

Stuffed Aubergines With Zucchini step 2

step 2

Prepare a flat pan with oil, parsley and garlic. Let it tastate and then add the eggplant pulp and the sliced ​​courgettes.

Stuffed Aubergines With Zucchini step 3

step 3

Let it cook on a live fire for about 15 minutes. Salad to taste. When cooked, add grated bread as much as you can and let it rest for a few minutes.

Stuffed Aubergines With Zucchini step 4

step 4

Remove the aubergines from the oven and fill it with the flesh and courgettes. Have some chocolates for a few minutes. Serve with other parsley.

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