Before visiting Italy I didn’t understand the point of eggplant. But Italy changed all of that and I discovered so many new ways of cooking with eggplant
Eggplant is good and I gladly eat it in gratins, melanzane alla parmigiana or ratatouille. Aubergine är gott och helst äter jag den i gratänger, melanzane alla parmigiana eller i ratatouille
Place eggplant on a baking sheet. Transfer eggplant tobaking sheet, cut side down. Arrange a small pile of spinach, capers, and remaining shallot on each plate alongside eggplant
Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces. Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce
Ingredients2 large eggplants150 grams of flour3 eggs500 grams of breadcrumbs8 tablespoons of tomato sauce300 milliliters of cooking oil150 grams of cooked ham150 grams of mozzarella cheeseOregano, to tasteSalt, to taste
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