Stuffed Eggplant
Try this quick and easy Italian recipe from My Family Feast.
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Easy
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Deep Frying
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25 minutes
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40 minutes
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4 - 6 servings
Ingredients
- 1 kilogram small Eggplants (2 halves per serve)
- 2 cups Breadcrumbs
- 1 cup Pecorino cheese with black pepper
- 2 Eggs
- Salt
- Pepper
- Garlic
- Continental parsley
- Olive oil
Method
- Remove stems and cut the eggplants in half Place them in a large pot of water and bring to the boil. Simmer for about 20 minutes. Remove when flesh is soft, drain and leave to cool
- With a small spoon, carefully remove all the flesh from each half of the eggplant, leaving the skin intact
- Place the pulp in a colander to drain off excess water. To the eggplant pulp, add crushed garlic, breadcrumbs, pecorino cheese, 2 eggs, chopped parsley, salt and pepper to taste. Mix well
- Adjust the consistency by adding more breadcrumbs or cheese to the mixture if too moist, another egg if too dry
- Fill the skins with mixture and shallow fry both sides of each half in hot oil
- Any left over stuffing can be shaped into a pattie and fried separately
- Drain on paper toweling
- They can be served hot or cold
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