Description
For me a new and interesting method for roasting eggplant stuffed! Can You use this?!
Ingredients
-
Eggplant
4 piece
-
Onion
1 piece
-
Garlic
3 tooth
-
Basil
1 piece
-
Peppers red hot chilli
-
Olive oil
2 Tbsp
-
Tomato paste
2 Tbsp
-
Salt
-
Black pepper
Cooking
Preheat the oven to 220°C. the Onion and garlic peel and finely chop, mix.
Aubergines wash, remove the stalk and cut in half.
Put each eggplant on a piece of foil (think so, then you need to wrap foil eggplant). On one half, spread a little onion and garlic stuffing, a couple of Basil leaves. Season with salt and pepper, drizzle with olive oil.
Cover the second half.
Wrap the foil to avoid holes. So to do with each eggplant.
Put in a hot oven. Bake for 40-50 minutes. To pull out of the foil in the eggplant and allow to cool.
Spoon all the flesh separated from the skins. Put in separate bowl. I have left onion and garlic filling and I added it to the pulp.
Then added tomato paste, hot pepper, olive oil, salt.
and ground in a blender until smooth.
Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.