WINE SHOP MIONETTO

Stuffed eggplant

Our recipe smells of summer and the Mediterranean pleasure of simple, flavorful cooking. Perfect to pair with our Prosecco DOC Treviso.

Ingredients for 4 people

4 round eggplants

4 tomatoes

200 gr feta cheese

1 clove of garlic

salt and pepper to taste

Evo oil

RECIPE

Wash the eggplants and cut them lengthwise in half, removing the stalk. Hollow out the white part, chop it coarsely and add the diced tomato and garlic: cook everything in a frying pan for 20 to 30 minutes over low heat with a little EVO oil. Remove the garlic after 5 minutes of cooking and adjust the salt.

Meanwhile, put the hollowed-out eggplants in the oven, drizzle with a few drops of EVO oil and bake for 20 minutes at 180°. Let everything cool: when the eggplant sauce is cold, add the crumbled feta and fill the eggplant halves with this mixture.

Place the stuffed eggplants in the oven and bake at 200° for 15 minutes, baking at half height. Serve your stuffed eggplant as an appetizer or as a main course, pairing your recipe with a chilled glass of Prosecco DOC Treviso.