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Ingredientes
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 4 small eggplants, halved lengthways
- 7 oz mozzarella cheese, diced
- 2 salted anchovies,
- 4 fl oz tomato passata
- Salt and pepper
- Fresh basil sprigs, to garnish (optional)
Direcciones
- Remove the anchovy heads, and clean and fillet the anchovies. Afterwards, soak in cold water for 10 minutes and drain.
- Preheat the oven to 400°F
- Brush an ovenproof dish with olive oil.
- Scoop out the eggplant flesh with a small sharp knife leaving the 'shells' intact.
- Dice the flesh, place in a bowl and add the mozzarella and anchovies.
- Mix well, season with salt and pepper and stir in the olive oil.
- Spoon the mixture into the eggplant shells and top each with
- 1 tablespoon of the tomato sauce.
- Place in the prepared dish and bake for about 30 minutes.
- Transfer to a warm serving dish.
- This dish may be garnished with fresh basil sprigs if you like.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 761g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 160 | 42% |
| Total Fat 18.03g | 23% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 276mg | 12% |
| Potassium 1668mg | 48% |
| Total Carbs 42.06g | 11% |
| Dietary Fiber 24.0g | 80% |
| Sugars 16.86g | 11% |
| Protein 20.0g | 32% |
Evaluaciones
27 de Marzo de 2010
wow great recipe please feel free to add to my group of Whats Cookin nice addition here love it~
Comentarios
30 de Marzo de 2010Another amazing sounding recipe. I'm adding to my "try soon" folder. Not sure my kids are going to go for the anchovies...but will never know until I try!
