3 ways to dress up an eggplant

Name: 3 ways to dress up an eggplant
Uploaded: 2019-06-07T16:13:33Z
Duration: PT201.155S
Channel: Top Cookist ideas

published on 7 June, 2019 at 18:13

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.

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Pasta with Eggplants:

INGREDIENTS
1 eggplant
300g tomato pureè
salt
olive oil, as needed
onion
300g pasta
provola cheese
Parmesan cheese

DIRECTIONS
Slice the eggplant in two, remove the pulp using a spoon. Season the eggplant shells with salt and some olive oil and bake at 180°C for 10 minutes. In the meantime, prepare the tomato sauce by pouring some oil in a pan, adding the onion, and the diced pulp of the eggplant. Pour in the tomato puree and let it simmer for 20 minutes. Cook the pasta until al dente, pour it into the sauce along with a little of the cooking water and mix it all together well. Stuff the baked eggplant shells with the pasta, grate some Parmesan on top and add the provola cheese. Bake at 200°C for 5/10 minutes.

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Orecchiette filled eggplant:

INGREDIENTS
2 eggplants
200g orecchiette
500g tomato puree
Parmesan cheese
salt
olive oil
basil
onion

DIRECTIONS
1. Remove the pulp from the eggplant, season with salt and bake at 180°C for 20 minutes.
2. Cook the pulp removed from the eggplants in a pan with oil and a diced onion. Add the tomato paste and cook for at least 15 minutes.
3. Cook the orecchiette until al dente and add the tomato and eggplant sauce to them. Fill the eggplants with the orecchiette and top with some Parmesan cheese and mozzarella cheese.
4. Bake at 180°C for 10 minutes and serve hot.