Stuffed eggplants:
INGREDIENTS
1 eggplant olive oil salt onion 350g ground beef 1 egg bread, crumb only pepper 50g Parmesan cheese
DIRECTIONS 1. Slice an eggplant in half and remove the pulp. Brush the inside of the eggplant shells with some olive oil and bake at 190°C for 20 minutes 2. In a pan, cook the eggplant’s pulp together with some oil and an onion. 3. Prepare the meat filling by mixing together the ground beef with the Parmesan cheese, the eggplant, parsley, egg and the crumb of a few slices of bread. 4. Fill the eggplant shells with this mixture, add some cherry tomatoes to give it some color and bake at 190°C for 15 minutes.
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Hasselback eggplant:
INGREDIENTS 2 eggplant
cheese tomatoes ham
salt olive oil Parmesan cheese
DIRECTIONS 1. Slice the eggplants without cutting all the way through. Season with salt, add a bit of olive oil and bake at 180°C for 35 minutes. 2. Let the eggplants cool down a bit before stuffing them with cheese, ham and tomatoes. 3. Grate some Parmesan cheese over them and bake at 180°C for 20 minutes. 4. Serve hot.
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Couscous stuffed eggplant:
INGREDIENTS olive oil salt 150g couscous 300ml hot water 1 eggplant DIRECTIONS 1. Remove the pulp from the eggplant, add olive oil, and bake it at 200°C for 15 minutes. 2. Cook the pulp in a pan with some cherry tomatoes, then add the previously cooked couscous. 3. Fill the eggplant with the couscous and top with some Parmesan cheese and some provola cheese. 4. Bake at 200°C for 5 minutes.