Baked stuffed eggplants: the delicious and easy meal
published on 10 August, 2020 at 11:23
Ingredients:
4 eggplants
Corn oil
Salt to taste.
750 gr potatoes
1 white onion
125 gr mozzarella
25 ml oil
Parsley
Black pepper to taste
Oregano to taste
2 tablespoons of grated cheese
Directions:
Wash the aubergines and peel the top.
Brush with oil and salt, bake at 400°F (200°) for 15 minutes.
Cut the potatoes, boil them and mash them. Then soften the onion in the pan. In a bowl, mix the potatoes, onion, mozzarella, salt, pepper and parsley.
Cut and stuff the aubergines, cover with cheese and bake at 400°F (200°) for 15 minutes.
Credit: Ricette di casa mia
https://www.youtube.com/watch?v=8rBz_VqJrNo
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