Hey pixels!! Do you remember our Tomato focaccia? It was a prologue of my new Summer section: recipes from Menorca. Here it’s the first chapter: a healthy and fresh recipe, perfect when it’s hot outside!!
We make this recipe at least 3-4 times every Summer. It’s perfect to spread on a toast… Mom usually makes this recipe for family gatherings. I learnt to make it from her; now I’m teaching to you the recipe, my happy pixels!! I hope you like it.
Ingredients:
- 1000g eggplants
- 2 onions, chopped
- 5 garlic cloves, minced
- 1/2 can tomatos
- 1 egg
- 100g breadcrumbs + 5 tablespoons
- olive oil
- salt, black pepper
Directions:
Cook onions in olive oil for 5-8′. Add garlic and cook 2′ more. Add tomato; keep cooking until liquid is absorbed
Cut eggplants in half. Boil them for 30′.
Allow to cool a bit. Using a spoon, remove pulp, leaving just the skin. Set eggplant skins in a greased baking pan. Set aside.
Drain pulp. Mix with tomato sauce, egg, salt, black pepper and breadcrumbs. Mix well. Pour dough on the baking pan (inside eggplant skins).
Preheat oven at 150ºC.
Cover your eggplants wiht the rest of breadcrumbs and a bit of olive oil. Bake for 30′
Note: you can use zucchinis instead of eggplants. The recipe is exactly the same.
How is the food where you live, my happy pixels? Please, let me know in the comments below.
Ingredientes:
- 1000g de berenjenas
- 2 cebollas, picadas finamente
- 5 dientes de ajo, picados finamente
- 1/2 lata de tomate
- 1 huevo
- 100g de pan rallado + 5 cucharadas
- aceite de oliva, sal, pimienta negra
Instrucciones:
Cocer la cebolla en un poco de aceite de oliva durante 5-8′. Añadir el ajo y cocer 2′ más. Agregar el tomate y seguir cociendo hasta que todo el líquido se absorba.
Cortar las berenjenas por la mitad y hervirlas durante 30′.
Dejar enfriar un poco. Con una cuchara, quitar la pulpa de las berenjenas, dejando la piel. Depositar las pieles en una bandeja de horno. Reservar.
Escurrir la pulpa. Mezclar con el sofrito, el huevo, la sal, pimienta negra y el pan rallado. Mezclar bien y repartir la mezcla entre las pieles de berenjena.
Precalentar el horno a 150ºC. Cubrir las berenjenas con el resto del pan rallado y un poco de aceite de oliva. Hornear 30′.
Nota: podéis hacer la misma receta, pero usando calabacines en lugar de berenjenas.
¿Cómo es la comida donde vivís, mis felices pixels? ¿Me dejáis un comentario?
Hello Beautiful! I have nominated you for the awesome Make it Ultra award!
An award given to bloggers by bloggers for quality content, originality and presentation. If you are interested in accepting please follow the criteria set in my post, on the link below. Much love!
https://scalesimple.wordpress.com/2016/07/27/make-it-ultra-blogger-award/
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Thank you so much!!! I’m very proud of that award!! Do you want to have a look at my post?? https://thehappiestpixel.wordpress.com/2016/07/27/make-it-ultra-blogger-award/
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Awesome!
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Thank you, my happy pixel!! 🙂
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Great recipe! thanks for sharing dear 😉
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Thank you, my happy pixel!!
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This looks delicious and easy enough to make! Love the idea of spreading it on toast. thanks!
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Thank you, my happy pixel!! 🙂
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Fun to find your blog!
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Thank you, my happy pixel!!
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Interesante Blog.
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Muchas gracias, mi pixel!!
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