Stuffed and easy eggplants

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Stuffed and easy eggplants

Stuffed and easy eggplants

Stuffed and easy eggplants
Stuffed and easy eggplants

Number of people

2 medium eggplants

4 tomatoes

3 cloves of garlic

1 pepper

250 g bacon

8 crushed feta cheese cubes

1 tablespoon breadcrumbs

1 bunch of parsley

1 sprig of basil

2 tablespoons of Parmesan cheese (or Gruyère cheese) to gratinate if you wish

Preparation: 15 min
Cooking time: 45 min
Step 1
Cut the aubergines in half lengthwise and cook them in a sauté pan with a bottom of water on the skin side until the flesh is tender.
Step 2
During this cooking, cut the tomatoes and peppers into small pieces. Squeeze the garlic cloves and add them to the mixture.
Step 3
Once the aubergines are cooked, remove the flesh, leaving some, chop it and add to the rest of the preparation. Put the rest of the aubergines to stuff in an ovenproof dish and preheat to 200°C.
Step 4
Put the bacon to cook in a large frying pan. Chop the herbs.
Step 5
Add the tomato, pepper, garlic and eggplant mixture to the pan and cook for about 5 minutes.
Step 6
Add the herbs and pepper (the salt of the bacon is enough. Cook another 5-10 min to remove the juice from the tomatoes.
Step 7
Remove from the heat and add the feta cheese and breadcrumbs. Mix it all together well.
Step 8
Stuff the eggplants with this mixture and sprinkle with parmesan cheese or grated cheese to taste if desired.
Step 9
Bake at 200°C (thermostat 6) for about 30 minutes.
Step 10
To be enjoyed alone or with a little rice.
I add my grain of salt

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