Eggplant pure
by
4 recipes
Stuffed red round aubergines
ingredients
servings
2
Ground turkey meat
200 oz
Parsley
1 teaspoon
Tropea onion
1 unit
Soy drink
4 spoons
Aubergine
6 unit
second courses from Italy
Stuffed red round aubergines
Stuffed red round aubergines
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I had never seen red aubergines and I did not know the taste, they look like tomatoes externally, but inside they have the spongy consistency typical of aubergines. They grow in Basilicata, the pulp is very sweet, while the peel is bitter, but when browned it becomes crisp and tasty. Given their shape, I thought it was nice to stuff them. I had some turkey and I used that but it can be easily replaced with cheese, tuna, seitan and Tofu. Enjoy your meal!
preparation
step 1
Wash the aubergines well, remove the top cap keeping it intact and empty the inside putting the pulp aside.
step 2
Blanch the pulp in water for 20 minutes, in a saucepan separate blanch the eggplant for 15 minutes adding the caps only the last 5 min to avoid overcooking. At the end, drain well.
step 3
Chop the onion, add the crushed and crushed pulp (deprived of excess water) and but minced turkey meat. Putting 4 tablespoons of soy drink will keep the filling soft and light. After 10 minutes, season with salt and pepper.
step 4
Fill the blanched aubergines with the prepared filling, once filled, sprinkle the top with spicy pecorino and sealed with their hood. Bake in ventilated oven for 20 minutes at 200 degrees.
step 5
Let it cool and serve. They are good even after they have completely cooled down.
