Stuffed Eggplants with Pasta and Mozzarella



4 large round eggplants

1½ cup olive oil

500 ml of warm simple sauce of fresh tomatoes

1 mozzarella cut into small cubes

500g short pasta of your choice

1½ cup Parmesan freshly grated

16 large basil leaves cut into strips

Salt, pepper

4 basil leaves for garnish


1. Remove the stems of the eggplants, сut off the aubergine lid about 3-4cm from the top.Using a spoon or other auxiliary tool carefully so that you do not puncture them hollow out the eggplants leaving a shell about 1-1.5 cm thick.

2. Preheat the olive oil in a deep frying pan and add the dry aubergines with their lids. Fry (moderate to strong fire) by turning them from all sides (3-4 ‘per side). Use a forceps to тurn the eggplants over so that they do not get injured as they soften. Then place the eggplants on a paper towel to drain and season them inside with salt and pepper.

3. Boil pasta in salted water al dente. Strain and add warm tomato sauce, mozzarella, cut basil and half parmesan. Stir all the ingredients and fill the eggplants with the mixture. Add a basil leaf and if you like, place the lid on its eggplant or just put it on the plate.

Bon Appetit!

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