Esta es una exhibición prevé de cómo se va ver la receta de 'Pomodori Ripieni Di Melanzane (Eggplant Stuffed Tomatoes)' imprimido.

Receta Pomodori Ripieni Di Melanzane (Eggplant Stuffed Tomatoes)
by Global Cookbook

Pomodori Ripieni Di Melanzane (Eggplant Stuffed Tomatoes)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 6 med tomatoes, ripe but hard
  • 1 Tbsp. salt
  •     plus extra salt
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 x clove garlic, peeled
  • 1 lb eggplant, peeled, diced 1/2"
  • 1 x scallion, thinly sliced
  • 1 tsp capers
  • 12 x leaves basil, torn
  •     freshly grnd black pepper
  • 3 Tbsp. red wine vinegar

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.