multicolored tagliatelle with fresh sauce
by
131 recipes
Baked eggplants
ingredients
servings
4
Iodized salt
to taste
Fresh mint
5 leafs
Eggs
1 unit
Breadcrumbs
150 oz
Grated Grana Padano
50 oz
Extra virgin olive oil
1 spoon
Aubergine
900 oz
Side Dishes from Italy
Baked eggplants
Baked eggplants
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty vegetarian preparation made with eggplant #bobs #oreeganoblogger
preparation
step 1
For the first time wash the aubergines (2 large) and remove the petioles, then cut it halfway in the direction of the length
step 2
At this point buckle the pulp with a fork, put the two halves on a baking tray while cutting it up and cook in a preheated oven at 180 ° for 30 minutes (or until the pulp is cooked)
step 3
Once cooked and cooled, empty half of eggplant by digging with a spoon, then pass the pulp with a minipimer or blender
step 4
Transfer the shredded pulp into a bowl and mix the whipped egg, grated garnish, chopped mint leaves and add the breadcrumbs until the mixture has reached the right texture
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step 5
Adjust the salt and turn the oven to 200 ° in static mode
step 6
As the oven warms it prepares the meatballs by passing them, after molding them with their hands, into the breadcrumbs and then placing them on a non-stick or baking tray
step 7
Sprinkle with Evo oil and cook in the oven for about 20 minutes, turning them half-cooked
step 8
Eggplant dumplings can be consumed both hot and cold and, if you prefer, you can freeze them forever at your disposal
