emerges from a trip to the Cilento, beautiful country, warm and kind, which now smells of freshly picked vegetables and fruit zuccherina.La recipe that I post is my born and, indeed, smells delicious and solar colors Cilento. STUFFED EGGPLANT:
Ingredients for two people.
eggplant 2 tomatoes
s.marzano
salt, pepper extra virgin olive oil
parmesan bread
milk
breadcrumbs
garlic basil.
Cut the eggplant in the length and empty with the scovino or a teaspoon, remove the pulp and set parte.Far the zucchini in boiling salted water for about 5-6 minutes. Place in a pan with a clove of garlic to two or three tablespoons of olive oil, red pepper and sauté, We add the chopped eggplant and cook for two to three minutes after cooking We add two leaves of basil to flavor everything. Whip the cream of eggplant, add the Parmesan, the bread, made with a little milk to soften and well strizzato.Riempite eggplant with eggplant cream and put us all on a tomato s.marzano maturo.Infornate well for 20 minutes at 180 ° e.. enjoy!
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