View in original language
Salt and oil
Onion and garlic
Parsley and chives
Take the aubergines, washed and cut them like a canoe
With the help of a knife, remove some of the pulp, you can't take it all the way to the bottom, as this will be used as the base for the stuffing
Place the eggplants in boiling water, along with the salt and leave for 2 minutes, remove them and put them in the oven for 5 minutes (without stuffing)
Take the eggplant hooves you took out, and sauté with the ground beef, garlic, onion, bacon, pepperoni
Transfer to a container and add curd, set aside
Take the eggplants from the oven, stuff them with the stuffing that was reserved and cover them with the mozzarella, put them in the oven to brown.
Sprinkle parsley and chives when finished.
Never leave the glass refractory on cold places, when leaving the oven always place it on a wooden board.
Did you like this recipe?