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Melanzane allo Scarpone
Ingredients and method
Ingredients for 4 persons
- 2 eggplants (medium-sized)
- 50 g Olives
- 50 g Chopped almond
- 70 g Panko
- 1 lemon
- 70 ml extra virgin olive oil
- 400 g cherry tomatoes
- Pinch of salt
- Zallotti Blossom to taste
- Floregano to taste
- Basil Cress to taste
- Limon Cress to taste
Method
- Cut the eggplant in half lengthwise.
- Make incisions in the flesh of the eggplant by cutting horizontal and vertical lines, without damaging the skin.
- Heat extra virgin olive oil in a pan and fry the eggplant cut side down until golden brown.
- Place the baked eggplant on a baking sheet and continue baking in the oven at 180 degrees Celsius for 15 minutes.
- In a bowl, mix the capers, cherry tomatoes, olives, panko chopped almonds, Basil Cress, Floregano, and the florets of Zallotti Blossom (chimichurri/salsa verde).
- Remove the eggplant from the oven and fill it with the mix of cress, tomato, olives, capers, chopped almonds, and Zallotti Blossom flowers.
- Place the stuffed eggplant back in the oven at 180 degrees Celsius and bake for another 10 minutes.
- Garnish the eggplant with Limon Cress and grate some lemon zest over it for a fresh finish.
Melanzane a scarpone is a simple and tasty vegetarian main dish, delicious both hot and cold. They can be prepared in the oven or deep-fried and are always delicious. This recipe is the oven version, easy to make at home. It is the lighter version, considering many people are on a diet. You can also add or change some additional ingredients.
Cooking technique: skillet and oven
Recipe: Giovanni Don Anselmo D'Apice
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