Description
Don't know about You, but I can't imagine a festive table without eggplant. A stuffed eggplant is a favorite of snacks. To make them even more delicious will help filling ham, chicken, meat, etc. And, of course, the Easter table is not complete without this snack.
Ingredients
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Eggplant
6 piece
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Ham
200 g
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Onion
1 piece
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Tomato
2 piece
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Garlic
1 tooth
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Crumb bread
2 Tbsp
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Yolk egg
2 piece
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Vegetable oil
3 Tbsp
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Salt
1 pinch
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Black pepper
1 pinch
Cooking
Do not remove skin, cut washed eggplants in half.
Carefully, using a sharp spoon remove the pulp, leaving a wall thickness of not less than 1 cm. the Flesh is chopped and prisolit, set aside aside for 10 minutes, then rinse, squeeze.
"Pumps" RUB with salt and sprinkle with oil, bake in a preheated 180 degree oven for 20 minutes. The oven does not turn off.
Ham cut into cubes
The onion and crush the garlic. Tomato free from skin and seeds, flesh cut into cubes. In skillet, heat 2 tbsp oil, fry the onions, tomatoes.
Add the flesh of the eggplant, cook on medium heat for 5 minutes.
The contents of the pan add the ham and garlic, then 5 minutes, add bread crumbs, stir and remove from heat.
Beat 2 egg yolks with a fork, add to the stuffing, season with salt (consider the saltiness of the ham) and pepper to taste, mix thoroughly.
Received stuffing to fill half the eggplant and bake at the same temperature for 20 minutes.
Appetizer delicious and hot, warm and cold.
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