Recipe of Stuffed eggplants for use.
A picnic afternoon is an appetizing good dish. Today I am going to explain to you how to prepare delicious stuffed eggplants for use.
You can accompany it with a mince of vegetable salad and sauce to taste.
Servings
6
Preparation
min
Cooking
60 min
Calories
kcal
How to Make Stuffed eggplants for use.
Instructions
- Cut the eggplants lengthwise in half, make cuts without reaching the skin with a knife all over the meat, season and add a splash of oil trying to get it between the cuts.
- Bake at 180 degrees for 30 minutes. We accompanied them with potatoes wrapped in aluminum foil
- While we cook the mussels in the pan. Clean any algae that may have stuck together and put it directly in the pan on a medium high heat. They will open and cook in their own juice after about 5 minutes.
- We discard those that are broken or already opened before putting them in the pan because they are dead and may be in poor condition.
- After half an hour, let it cool down and, with a spoon, remove the meat from the eggplant, trying not to damage the skin
- Mix half of the meat with two tablespoons of tomato sauce, beat it well and mix with the chopped mussels.
- The fried tomato sauce is left over from the previous recipe. It can be done by sautéing onions, red peppers, garlic and lots of tomatoes.
- Mix the eggplant and tomato meat paste with the chopped mussels. We kept the most beautiful ones to decorate.
- Add the other half of the meat with the grilled chicken breast, tomato sauce and beat it well.
- Fill the skins and grate cheese on top if you want. Bake another 10 minutes at 180 degrees.
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