Eggplant is one of our favorite vegetable! We love making pasta alla norma with it but you can do so much more with eggplant. This time Mommy stuffed them and put them into the oven. Really delicious!
The eggplants (4)
|Fresh basil||A bunch|
|Flat parsley||A bunch|
|Pecorino cheese||100 gr|
Cut the garlic and tomato in pieces. Cut the parsley and basil finely. Cut the olives in 2 coarse. Cut the eggplants in 2 (lengthwise). Cut with a knife some slices into the eggplants.
Preheat the oven to 180 degrees. Oil a baking tray and place the eggplant in the baking tray with some olive oil. Put this into the oven for 45 minutes.
After that, the pulp of the eggplant is nicely soft so you can easily take the pulp out with a spoon.
Heat up some olive oil in a pan and add the eggplant pulp. Also add the tomato’s and let this simmer for 10 minutes. Then add the basil, salt and pepper and lower the heat.
Break the eggs and add the breadcrumbs, parsley and olives and halve of the cheese. Mix this with the pulp and pour this into the eggplants. Add the tomato sauce on top and the rest of the cheese.
Put them into the oven for 20 minutes.
Also delicious with extra veggies like carrots or celery.