Ingredients
- 1medium eggplantper person
- 500g hanging tomatoes
- 300g onion
- 150g Green pepper
- 4 garlic cloves
- 4tbsp chopped parsley
- 100g bread crumbs
- 2 eggs
- 50ml whole milk
- 4tbsp olive oil
- 5g salt
- 1-2tbsp Sugaroptional to sweeten the eggplants
Units:
Instructions
- Peel and cut the onion into small cubes (“brunoise”)
- Peel and cut the garlic into small squares (“brunoise”)
- Grate the tomato. They use the “tomatiga de ramallet”, hanging tomatoes that are kept over some time that only lose a small amount of water.
- Cut the green pepper into small squares (“brunoise”)
- Wash and chop the parsley.
- Wash and cut the head of the eggplant.
- Soak bread crumbs in milk.
- Grind dry bread crumbs with garlic and parsley, paprika and olive oil to make a paste that will cover the eggplant.
To make the “oliaigo”
- In a pan sauté the onion with the garlic first.
- When golden, add the grated tomato.
- Simmer 5 minutes and add the green pepper.
- Let everything cook and add half of the chopped parsley.
- Set aside in the refrigerator until you use it.
For the eggplant
- In a pot with salted water, boil the eggplants whole until they are tender.
- Cut them in half, lengthwise and empty them with a spoon, leaving them about 1/2cm thick.
- In the hand blender’s glass, place the eggplant flesh, the “oliaigo”, two eggs, the bread crumbs soaked in milk and a pinch of sugar. Blend everything together to make a fine paste.
- With this paste, fill the half eggplants.
- Cover the entire surface with a paste made from the dry bread crumbs, the remaining parsley, paprika, garlic and olive oil.
- Bake in the oven at 180ºC for 30 minutes. This bakes the filling, browns the breadcrumb covering and heats the eggplants.