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Receta Pomodori Ripieni Di Melanzane (Eggplant Stuffed Tomatoes)

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Raciónes: 6

Ingredientes

Cost per serving $1.26 view details

Direcciones

  1. Cut a lid from the top of each tomato; scoop out the flesh (reserve it for other use), sprinkle the inside with the salt, and turn upside down to purge excess water for 30 min.
  2. Meanwhile, heat the extra virgin olive oil in a wide pan; add in the garlic and eggplant, and saute/fry over medium heat till the eggplant is golden brown but not brown, about 10 min, stirring often to prevent the eggplant from sticking or possibly burning; mix in the scallion, capers, basil, and pepper.
  3. Deglaze the pan with the vinegar, season with salt, and stir well. Cook the eggplant for 1 more minute, or possibly till the vinegar has evaporated; remove from the heat and cold to room temperature.
  4. Stuff the tomatoes with the eggplant saute/fry and arrange on a serving platter; serve at room temperature.
  5. Serves 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 196g
Recipe makes 6 servings
Calories 117  
Calories from Fat 83 71%
Total Fat 9.36g 12%
Saturated Fat 1.3g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1185mg 49%
Potassium 420mg 12%
Total Carbs 8.26g 2%
Dietary Fiber 3.5g 12%
Sugars 4.45g 3%
Protein 1.71g 3%
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