During Summer, I like to cook them. I think they are good for reintegrating calories after a long hot day.
The one below is one of my favorite recipes that includes eggplants. I hope you’ll try it. Let me know how it works for you. The preparation is easy. Here it is the recipe.
Ingredients for 6 servings:
1 Kg of eggplants (the smaller),
100 gr grated parmigiano cheese,
50 gr of white bread soaked in milk and crushed until it becomes a paste-like,
2 garlic clove,
30 gr dried porcini mushrooms,
Wash the eggplants and boil them in salt water for about 20 minutes. Then drain them and cut into halves lengthwise. Scoop out pulp with a teaspoon and prepare the filling for the eggplants.
How to prepare the filling for the eggplants:
Chop the garlics clove and brown it with some olive oil and the porcini mushrooms (they must be chopped too).
When the porcini and the garlics clove are browned, put them in a bowl and add the eggplants pulp, the white bread soaked in milk and crushed until it becomes a paste-like, the grated parmigiano, the eggs, oregano, salt, pepper.Then, stir all the ingredients.
At this point place the eggplants shells in a greased baking pan and fill with the mixture previously prepared. Then, sprinkle them with some breadcrumbs and little oil.
Bake for about 40 mintes in a preheated oven at 180 degrees.
You might also like Stuffed Zucchini