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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

vegetarian with gluten with eggs with lactose high in fiber high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked eggplants

Tasty vegetarian preparation made with eggplant #bobs #oreeganoblogger

Baked eggplants step 1

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

Baked eggplants step 2

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)

Baked eggplants step 3

step 3

Once cooked and cooled, empty half of eggplant by digging with a spoon, then pass the pulp with a minipimer or blender

Baked eggplants step 4

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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Baked eggplants step 5

step 5

Adjust the salt and turn the oven to 200 ° in static mode

Baked eggplants step 6

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

Baked eggplants step 7

step 7

Sprinkle with Evo oil and cook in the oven for about 20 minutes, turning them half-cooked

Baked eggplants step 8

step 8

Eggplant dumplings can be consumed both hot and cold and, if you prefer, you can freeze them forever at your disposal

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