Berenjenas italianas rellenas

Ingredientes

• 2 large eggplants
• 1/4 cup olive oil
• 3 tbsp capers (roughly chopped)
• 1 cup red bell pepper (diced)
• 1/2 tsp dried oregano or thyme
• 1 cup tomatoes (roughly diced)
• 6 tbsp breadcrumbs (divided)
• 2 eggs
• 2 tbsp tomato paste
• 3 tbsp pecorino, grana padano or parmesan cheese (freshly grated)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp parsley (chopped)

Preparación

1. 1

   --- Steps ---

2. 2

   Wash, pat dry & cut eggplants in half lengthwise.

3. 3

   Heat pan on medium high, add olive oil, when hot, add eggplants & fry for 7-8 mins, turning halfway through cooking.

4. 4

   When cool enough to handle, scoop out 2/3 of flesh, chop roughly & set aside.

5. 5

   Preheat oven at 200 deg C.

6. 6

   Heat up leftover oil in pan used earlier, add eggplant pulp, bell pepper, garlic, capers, oregano & tomatoes, cook for 5 mins.

7. 7

   Remove from heat, add eggs, tomato paste, cheese, 4 tbsp breadcrumbs, salt & pepper, stir for 1 min.

8. 8

   Arrange eggplant "shells" on a lined baking tray, divide sauce equally among them, sprinkle remaining breadcrumbs & drizzle with extra virgin olive oil.

9. 9

   Bake stuffed eggplants for 20 mins or until they turn golden brown.

10. 10

    Garnish with chopped parsley, more extra virgin olive oil & grated cheese (optional), serve hot or warm.