Eggplant stuffed with bread is a cheap, tasty and tasty summer (vegan) recipe suitable for the whole family. To be served strictly at room temperature, this appetizing dish is perfect to be consumed even on the beach.
Le stuffed eggplant with bread is a cheap, tasty, (vegan) summer recipe suitable for the whole family. To be served strictly at room temperature, this appetizing dish is perfect to be consumed even on the beach.
Based on stale bread homemade, cherry tomatoes, eggplant and basil, this dish can be prepared even with a few hours in advance. A crunchy external crust contains a tasty and soft filling that, if you want, you can also further flavor with the addition of olives and capers. Without eggs e lactose-free, this summer recipe is also suitable for those with food allergies or intolerances to these foods.
Index
Ingredients
- 4 eggplant (1,5 kg)
- 260 gr stale bread
- 1 red onions
- 1 glass of Red wine
- 300 gr Cherry tomatoes
- Salt to taste
- extra virgin olive oil qb
- water qb
- Preparation Time:
50 minutes - Cooking time:
40 minutes - Rest time:
cooling time - Dose:
for 4 people - difficulty:
low
How to prepare aubergines stuffed with bread: procedure
- lavare tomatoes, basil and aubergines.
- Sever the stalk of the aubergines, cut them in half, empty them internally keeping the extracted pulp aside, and boil the shells for a few minutes in boiling salted water, when cooked, remove them from the water and put them to drain upside down in a colander.
- Meantime cut the eggplant pulp into cubes, peel the onion, slice it finely and combine it with the pulp previously prepared in a pan with a drizzle of oil;
- brown, then add the wine, let it consume and then add three glasses of water, add salt and cook.
- Cooking when finished, let it cool and in the meantime soak the bread in a bowl full of water, when this has doubled its volume by absorbing it, squeeze it and crumble it.
- Unire in a large bowl the squeezed bread and the now cold aubergine pulp, cut the tomatoes into small pieces and break up the basil, then add them to the bread and mix everything.
- Oil now the bottom of a pan, place the eggplant shells inside and fill them with the bread mixture, sprinkle the surface with extra virgin olive oil and bake in a hot oven at 220 ° for about forty minutes or until the aubergines stuffed with bread they will turn out well golden.
- Cooking when finished, remove from the oven and allow to cool before serving.
One more idea:
Should the filling be left over, it can be cooked in a baking dish previously oiled on the surface until it is golden brown.
How to store stuffed eggplant with bread:
Eggplants stuffed with bread can be stored in the refrigerator for a couple of days as long as they are placed in airtight containers.
You may be interested in other recipes with eggplants and in particular the best stuffed eggplants.
Ilaria Zizza
