Eggplant is constantly used in Mediterranean dishes. Stuffed eggplant is one of the most popular dishes in Italy, therefore, in each region, including in Calabria, developed own version of stuffing. If you like vegetable dishes, then These eggplant croquets will definitely appeal to you. с друзьями: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Eggplant
- 1 eggplant weighing 0.5 kg., Cut the ends, cut along in half
- 1 tbsp. l olive oil
Stuffing
- 1 tbsp. grated pecorino cheese
- 0.5 tbsp. simple breadcrumbs, if necessary, more
- 0.25 Art. chopped basil leaves
- 1 beaten large egg
- 2 cloves of minced garlic
- 2 tbsp. l chopped parsley
Sauce
- 2 tbsp. marinara sauce or tomato-basil sauce
- 0.75 tsp red pepper flakes
- Vegetable oil, for frying
- 0.5 tbsp. grated pecorino cheese
Recipes with similar ingredients: eggplant, tomato sauce, sauce marinara, pecorino romano cheese, breadcrumbs, eggs, pepper red cereal, parsley, basil
Recipe preparation:
- Place the grill in the middle level of the oven. Preheat oven to 200 ° C. Grease a small baking sheet with vegetable oil or a glass ceramic baking dish of size 20 by 30 cm.
- Eggplant. Place the eggplant with the cut side up. on the prepared pan. Make 1.5 cm cuts in half eggplant with a knife for peeling vegetables. Drizzle with olive butter and bake until golden brown, 40 – 45 minutes. Give eggplant cool for 10 minutes.
- Stuffing. Spoon out 1 tbsp. eggplant pulp, put it in a food processor. Stir until eggplant will not become a pasty consistency. Add cheese, breading crackers, basil, egg, garlic and parsley. Whisk until mixture will be thick enough to make balls out of it, add more breadcrumbs if necessary. Via make a small kitchen scoop out of this mixture of 25 balls, each measuring about 2 tbsp. l and place them on a baking sheet.
- Sauce: in a small saucepan over medium heat, bring tomato sauce and red pepper to a boil. Cook for 5 minutes stirring occasionally. Keep the sauce on low heat until you ready to serve the dish.
- Fry. Pour enough oil into a large saucepan with thick bottom to fill it by about a third. Heat up oil over medium heat until a thermometer inserted into the oil will not show a temperature of 175 ° C (if you do not have a thermometer, a piece after 4 minutes). eggplant balls until golden brown, for about a minute. Dry them on paper towels.
- Serve fried eggplant croquettes warm or cold with marinara sauce and grated pecorino cheese.
