The eggplant is a long and purple vegetable native to hot, dry climates. It is a very tasty vegetable characteristic of Asian, Mediterranean and tropical dishes with many beneficial and healthy properties. it contains fewer calories, it improves circulation due to their high water content, and also has antioxidant properties, among others benefits.
The stuffed eggplant is a healthy food option, because it is stuffed with vegetables and egg protein that is essential for our body. Eggplants are very practical and easy to cook and can be eaten as a main course or companion.
Ingredients
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4 Eggplants |
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1 Bell Pepper cut into brunoise |
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3 ripe Tomatoes cut into brunoise |
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2 Eggs |
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100 gr grated Parmesan Cheese |
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1 Onion cut into julienne |
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½ cup Olive Oil |
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Pepper |
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Salt |
Utensils
| Knife |
| Cutting board |
| Large spoon |
| A platter |
| Skillet |
| Wooden spoon |
Preparation
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Cut the eggplants in half.
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Put the eggplant in a pot with water and cook for 5 minutes, remove from heat and drain.
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With the help of a spoon remove the pulp from the eggplants and set aside.
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Put eggplant shells on a tray.
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In a skillet, add heat oil and add the onion until caramelized.
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Add to the skillet the eggplant pulp, tomatoes, peppers and fry for 5 minutes.
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Add salt and pepper to taste, remove from heat and immediately add the eggs, stirring with a wooden spoon.
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Fill the eggplant shells with this mixture and sprinkle with grated parmesan cheese.
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Put in the oven at 250 degrees for 15 minutes or until gratin.
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Serve hot.
