Thursday, March 15, 2012
Tuesday, March 13, 2012
|Stuffed Baby Eggplant|
|Filled Baby Aubergine and side salad|
- Cut four baby eggplant length ways and you will need a finely chopped onion and a couple of cloves of garlic. Add this along with your scooped out and tiny diced egg plant to a fry-pan with a splosh of oil and sauté until soft. While you are doing this bring some water to the boil and pop the skins in for a couple of minutes and then remove them to cool.
- When the mixture is softened mix it in a large bowl with the following ingredients... 1/4 cup fresh chopped parsley, 1/3 cup of Romano cheese, 4 slices of bread crumbed made into fine crumbs, 1 lightly beaten egg and some salt & pepper... If the final mix is too wet add a few more crumbs if too dry add a spoon full of water.
- Fill the cooled shells with the mixture and quickly pan fry them top side down in a fry-pan with a little oil to brown the tops...
- If you want them hotter or cheesier or juicier you can finish them off in a 180 oven from this point with or without some mozzarella slices on top and/or Italian tomato sauce home made or shop bought poured over them... or this step can be missed completely... your choice to suit your family is always the best one.