Eggplant is an emblematic vegetable of summer ☀️ Here we have revisited the traditional stuffed eggplants for a vegetarian version without meat!
You can eat this dish with the skin of the eggplant, which is rich in antioxidants 🍆
2 eggplants
2 tomatoes
1 pepper
1 onion
2 cloves of garlic
2 eggs
A few basil leaves
40g of parmesan or grated cheese
Olive oil
Steps
1
Wash the eggplants then cut them in half lengthwise. With a knife, split the flesh into squares, being careful not to pierce the skin.
2
Delicately, collect the flesh using the knife and a spoon. Cut the flesh into small pieces
Wash the eggplants and cut them in half lengthwise. With a knife, slit the flesh into squares, being careful not to pierce the skin.
1
Wash the eggplants and cut them in half lengthwise. With a knife, slit the flesh into squares, being careful not to pierce the skin.
2
Carefully remove the flesh using the knife and a spoon. Cut the flesh into small pieces.
3
Wash the peppers and tomatoes and cut them into small cubes.
4
Peel the onion and finely slice it. Also slice the garlic cloves
Heat the eggplant, onion and pepper in a large frying pan with a little olive oil. Simmer over medium heat for about ten minutes. Preheat the oven to 180°C. Then add the tomatoes and garlic, and simmer over low heat for about ten minutes.
5
Meanwhile, finely chop the basil leaves. Set aside a few leaves to place on the eggplants when serving
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