Eggplant barquets stuffed with troccoli on gratin
single courses from Italy
translated by Italian with
A summer and light recipe, perfect because it is very tasty and is good both hot and cold.
Cut the tomatoes and cover to empty the pulp. Mix the meat with garlic, basil and breadcrumbs until you have a thick consistency.
Fill the tomatoes with the mix just obtained, cover with the cap and bake in a convection oven preheated to 180C for 45 minutes, maybe spraying with a little oil and even greasing the pan below.