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Рецепт Melanzane In Porchetta
by Global Cookbook

Melanzane In Porchetta
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Ингредиенты

  • 2 lb Japanese eggplant Salt to taste
  • 2 c. fresh bread crumbs
  • 2 Tbsp. finely-minced parsley
  • 1 Tbsp. finely-minced fennel fronds
  • 1/2 Tbsp. finely-minced garlic
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 1 c. extra-virgin extra virgin olive oil

Инструкции

  1. Make cut along length of each eggplant but don't cut clear through, so eggplants look like open books. Score each "page" with sharp knife, making diagonal cuts 1/4-inch deep in one direction, then repeating crosswise to make diamonds. Lightly salt and place eggplants, open, in colander to drain 30 min.
  2. Grill skin side and flesh side of each eggplant over warm coals or possibly on grill pan set over medium heat, 2 1/2 min each side. Turn them gently; you want them to retain their shape for stuffing. Cold.
  3. In bowl, mix bread crumbs, parsley, fennel, garlic, salt and pepper. Stir in 1/2 c. extra virgin olive oil. Stuff eggplants with bread-crumb mix, about 3 Tbsp. each. (If you notice many seeds in eggplants, remove them.)
  4. Close eggplants and place in baking dish with remaining oil. Cover with foil and bake at 325 degrees till tender, about 1 hour, turning once after 30 min.
  5. This recipe yields 4 servings.