INGREDIENTS
- – Eggplant 4 items.
- – Garlic 2 cloves.
- – Caramelized onion 2 items.
- – Cooked barley 1 cup.
- – Mozzarella 200 g.
- – Tomates cherry 100 g.
- – Thyme.
- – Salt and pepper.
- – Olive oil.
- – Tomato sauce 500 g.
- – Basil.
- – Oliva.
- – She.
Stuffed eggplants, spectacular! A recipe that by no means fails and solves your menu
PROCEDURE:
For the stuffed eggplants:
1. Lower the eggplants in half, make a sq., add a number of cloves of garlic and season with salt and pepper, lastly a bit of olive oil. Bake within the oven for about 10 minutes.
2. Hole out the eggplants and reserve the pulp.
3. Sauté the cherry tomatoes with olive, garlic and thyme, season with salt and pepper.
4. In a bowl, combine the caramelized onion, barley, cherry tomatoes and the pulp of the chopped eggplant, season with salt and pepper.
For the sauce:
1. In a typical frying pan, add a bit of oil and add a clove of garlic, add the tomato sauce, add a bay leaf and season with salt and pepper.
2. Stuff the eggplants and add the mozzarella cubes.
3. Place the tomato sauce and eggplants in an appropriate dish. Place in a powerful oven till au gratin.
4. Make a basil pesto with the basil.
