I love eggplant, and can be done in so many ways … this is a recipe of mine.
Ingredients for 4 people:
¤ 4 eggplants with smooth skin and bright
¤ 1 medium onion, finely chopped
¤ 2 medium zucchini cut into cubes
¤ 4 cloves garlic, minced
¤ 200 g of crushed tomatoes
¤ 4 moreduix outbreaks (marjoram) or oregano, chopped
¤ 1 egg (whole)
¤ Salt to taste
¤ 1 cup oil olive oil
¤ 1 teaspoon ground nutmeg
¤ A little black pepper
¤ grated cheese gratin
¤ 300 g chicken breast or ground turkey or a can of tuna 200 g (or no meat or fish)
¤ 1 liter of water
¤ Turn the oven thermostat to 170 degrees
How to make the recipe:
Put water in a pot on the stove it. Pour a little salt. Clean the eggplants, cut it in half lengthwise, sprinkle with salt and reserve until the water in the pot is boiling. At this point, rinse under running water to remove salt and put into the pot with the white down. Boil for about 10 -12 minutes. Remove and put them into a colander with the white down.
Meanwhile, put the oil in a large skillet and heat it on. Put minced chicken breast and brown. Add the onion and garlic, stir and leave for 5 minutes. Add the zucchini, stir and bake for about 8 minutes. Add the tomatoes, oregano moreduix, nutmeg, pepper, salt. Remove and let another 7 minutes. Remove from heat and set aside.
Drain the eggplant of its pulp with a teaspoon and carefully to avoid breaking the skin, (you must be a bit of pulp). Chafer pulp and add the rest of the filling. Beat egg and add to stuffing. Stir everything and fill half eggplant with a spoon, place in a baking dish. Sprinkle grated cheese over the eggplant and bake 50 minutes or until browned.
Note: It can be accompanied by fries or steamed, with tomato sauce, with salad, etc.. And you can change the chicken over a can of tuna 200 g