Stuffed Eggplants

Author: Gloria Galli

Keywords: eggplants, food, healthy, dishes, brazilian

Ingredients:

Ingredients 2 eggplants; 2 tomatoes without seeds, chopped; 1/2 teacup onion, chopped; 2 garlic cloves, minced; green in natura pepper; parsley and spring onion, chopped; salt; some olives; buffalo mozzarela, sliced; trickle oil to heat.

Description:

Wash well the eggplants, remove the stalks, slice each one in half lengthway and put them into the oven and bake to toasting its fleshes. Chill them and carefuly score a line round the flesh of the eggplant 1 cm from the edge. Carefuly with helping of spoom and knife, scoop out the flesh from the inside of the line and dice it on a cutting board. Reserve the shells. Heat the oil in a pan, fry the onion and the minced garlic with pepper, add the chopped eggplants, salt, and simme for a few minutes. Add the chopped tomatoes, chopped olives, parsley, spring onion, and simme for another 2 minutes. Fill each shell with eggplant mixture, put them into a large baking tray, and top the stuffed eggplants with mozzarela slices. Broil them for enough minutes to melt the cheese. Stop the broiling and serve. Bom apetite. Tip: it tastes delicious with toasted bread.