Stuffed eggplant with tomatoes and cheese

Ingredients
4 eggplants (longer)
5 tomatoes
3 tbsp feta cheese Parmesan
3 tbsp feta cheese Pecorino
few basil leaves
sunflower oil
garlic
salt
Stuffed eggplant with tomatoes and cheese
Photo added on
Photo author
vanja
Method
Eggplants washed and the handles are cut. Cross-sectioned in half and carve. The interior is cut into cubes and add salt. After 1/2 hour flush bitterness. Mix with 2 tomatoes, diced, disruptive basil, cheese, sunflower oil, salt and pepper. Fill eggplants pre savory inside. Sorting lying in a deep pan, put some fat. Other tomatoes are cut and with a clove of garlic, basil and salt are added in eggplants. Pour a medium strong stove and lidding. Stew about 20 minutes until tender. Finally, the lid is removed in order to evaporate the excess liquid.
Containers:
Difficulty
Average
Tested
1 user
Author
vanja
24 Nov 2013

Comments

added eggs and cheese