Eggplants stuffed with mozzarella

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Eggplants stuffed with mozzarella

Eggplants stuffed with mozzarella




Eggplants stuffed with mozzarella
Eggplants stuffed with mozzarella
Ingredients
Number of people
-
4
+

4 eggplants

450 g mozzarella cheese

1 can diced tomato

6 teaspoons of olive oil

Pepper + sugar (optional)

Salt

Thyme

Basil

Parsley



Preparation 
TOTAL TIME: 1 HR
Preparation: 20 min
Cooking time: 40 min
Step 1
Blanch the aubergines for 8 minutes in boiling water.
Step 2
Cut them in half and let them cool in a colander.
Step 3
Empty the aubergines.
Step 4
Mix the pulp with 400 g mozzarella cut into small cubes.
Step 5
Add a bunch of chopped basil, parsley, salt, pepper and 6 teaspoons of olive oil.
Step 6
Stuff the aubergines.
Step 7
Add the tomato pulp to which you have added a little thyme, salt, pepper and possibly a little sugar, cover everything with a slice of mozzarella and bake in the oven at 200°C for 40 minutes.
Step 8
Serve hot.
Step 9
Enjoy your meal!
I add my grain of salt


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