Serving size 8
This is another recipe that my kids really miss nonna making. Luckily I remember how mamma made this. I think I got it first time out but be prepared to work for it. This is not an easy one.
Ingredients
For stuffing
4 large eggplants
4 – 5 yellow, orange or red peppers
2 tbsp oil
1 can 398ml tomato sauce
2 cups water
1 cup grated parmesan
2 cups bread crumbs
3 eggs
Salt
Ingredients for Sauce on top of eggplants and peppers
1 tbsp oil
½ onion
1 can 398ml tomato sauce
1 tsp dried garlic
1 tsp dried basil
For finishing touches
Cooking spray
Shredded parmesan
Shredded mozzarella
Directions
Cut eggplants in half lengthwise
Leaving a half in boarder use a paring knife to cut around the insides of each side
Scoop out the flesh with a spoon creating a boat of each half
Put the boats into 1 tbsp salted boiling water and cook until the flesh becomes clear
Cut the flesh into ½ cubes and put into pot of 1 tbsp salted water
Boil flesh until it is no longer white
Place boats on to plate with paper towel. Keep patting until they have dried. There may be breakage if the skin was too thin. Use more pepper.
Strain the flesh until there is no water left. Use paper towel to gently press the water out as well as absorb it.
Heat 1 tbsp oil in large pan
Add eggplant flesh and fry for two minutes
Add 1 can of tomato sauce and 2 cups water and mix well
When it boils add parmesan, bread crumbs and eggs. Mix well.
Simmer on low for 1 hour
Using a handheld blender, puree mix until smooth
Let paste cool down for ½ hour
While cooling down make the sauce for tops
Chop ½ onion
Heat 1 tbsp oil and add onion until brown
Add 1 can tomato sauce, basil and garlic
Cook for ten minutes on medium
Pre-heat oven to 350˚F
Spray cookie sheets with cooking spray
Cut tops off of 4 peppers (you may need more if there is extra filling)
Stuff eggplant boats first just filling to reach the top and place on cookie sheet
Stuff as many peppers as you can with the extra filling and place on cookie sheet
Top eggplants and peppers with sauce
Sprinkle small amount shredded parmesan on each
Bake for 40 minutes uncovered
Sprinkle shredded mozzarella cheese on each eggplant and pepper
Bake for 10 minutes
Take out of oven and let rest for ten minutes
Make a green salad and cut up some bread
Serve everything on a dish
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