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Stuffed eggplant

Stuffed eggplant

We wash the eggplants and cut them in half lengthwise. With the help of a teaspoon we dig the inside, taking care not to break the peel. (The eggplant should remain like a boat). Add salt and let the shells drain.

Chop the eggplant core, peppers, carrot and zucchini into small cubes.

We wash the onion and chop it into rounds. We wash and chop the parsley.

Put a little oil in a pan and put the vegetables to harden, stirring occasionally with a wooden spoon. Season with salt and pepper. Finally add the chopped parsley, stirring.

Wash the eggplant shells with salt and press them with a paper napkin.

In each peel we put half of the vegetable composition. Then we place the slice of ham over which we put the vegetable composition again.

Sprinkle Parmesan cheese and place two slices of tomato.

Place the eggplant in a tray lined with baking paper and bake at 190 degrees for 20-25 minutes.

Serve hot.

Good appetite !






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