Stuffed red round aubergines
single courses from Italy
translated by Italian with
A tasty recipe for these cool days.
First we peel the potatoes, laviamoles, cubes and let them boil in plenty of salted water for 15/20 minutes.
Let us sprinkle the zucchini, remove the peel, sliced them, slices and cook them in oven at 200 ° for 15 minutes, turning them half-cooked.
When the potatoes are soft, drain them and, with the aid of a crushing pot or a fork, crush it and get a puree. Add the cubed eggplants and a tablespoon of mayonnaise.
With a diving mixer, rinse the whole with the milk until you get a homogeneous mixture. Cut the sliced pancarrè into cubes and let us toast for a few minutes in the oven to grill mode.
Obtained the puree sieve with the help of a colander. Serve with a sprinkling of parsley, a spoon of oil, croutons and some gourd eggplant.