Stuffed Eggplant with Crispy crust

A recipe for oven-baked eggplant and tomatoes from a famous Italian-American chef and host of a television show “Giada at Home” by Jada de Laurentis. Cooking this dish does not It will take a lot of time, and the result will exceed all expectations. it tasty and fragrant dish perfect for a light summer dinner. Nutritional value of one serving: (4-8 total) Calories 345, total fat 22 g., saturated fat g., proteins 7 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo Stuffed Eggplant with Crisp Time: 45 мин.Difficulty: easy Servings: 4 – 8 The recipes use dimensional 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:

  • 4 eggplants cut in half lengthwise
  • 4 tomatoes, cut in half lengthwise
  • 6 tbsp. l olive oil
  • 4 tsp chopped garlic
  • 1/2 tsp dried oregano leaves
  • 1 can (400 gr.) Canned coarsely chopped tomatoes, drain the liquid
  • 1/3 Art. breadcrumbs

Recipes with similar ingredients: eggplant, plum tomatoes, breadcrumbs, oregano

Recipe preparation:

  1. Preheat the oven to 230 ° C.
  2. Line a large baking sheet with foil. Make mesh incisions on the cut side. Stack eggplant and rum tomatoes on a baking sheet cut side up. Lubricate 2 tbsp. l oils. Sprinkle with salt and pepper.
  3. In a small bowl, mix 2 tbsp. l oil, 2 tsp. garlic and 1/4 tsp oregano. Add canned tomatoes and that’s it mix. Season with salt. Spoon the mixture onto the eggplant. Sprinkle with salt and pepper.
  4. In another small bowl, mix the breadcrumbs, the remaining 2 tbsp. l oil, 2 tsp. garlic and 1/4 tsp oregano. Sprinkle the rum tomatoes with the mixture.
  5. Bake until the vegetables are soft and sprinkle with breadcrumbs do not brown, about 30 minutes.

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