Stuffed eggplant

stuffed eggplant

Do not you smell it?, It is the rich aroma of eggplants, just follow the steps below and you can enjoy at dinner today of a delicious dish of Eggplant stuffed with.

Stuffed eggplant
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 8 mature seeded and chopped tomatoes
  • 6 large garlic cloves
  • 4 tablespoons chopped parsley
  • 3 medium-sized eggplants
  • 1 large onion chopped in strips
  • half a teaspoon of sugar
  • olive oil
  • lemon juice
  • Pepper ground.
  1. Part eggplant in half with a vertical cut, Shell leave some strips and removes others. Makes deep cuts in the flesh of the Eggplant but taking care not to damage the shell. Both the bark and pulp should rub them with salt and then let it all drain by 1 time until you lose the bitter.
  2. While you can go sprinkling the onion with salt while letting it rest for half an hour, past this time rinse and drain. You are looking for a large bowl and mix half of the parsley with tomatoes and sugar, You can add salt and pepper to your taste.
  3. Rinse the Eggplant well, gently squeeze them in such a way that they expelled the greater amount of liquid. Take a thin knife and delves into the pulp to allow space in the landfill.
  4. In a large pot you drop a few tablespoons of olive oil and deposits in this Eggplant, cover with filling and tighten well so they don't miss it. On each Eggplant place a clove of garlic and sprinkled on them a little bit of lemon juice and olive oil.
  5. Add water to the pot so that it covers the aubergines in half, When the water boils low flame and cook for ½ hour. When it comes to serving them you can garnish with remaining parsley and place on white rice. Use the liquid in which you cooked them for oiling.
  • Share this recipe with everyone you know.
Recipes easy to https://recetasdecocinafaciles.NET /

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