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Eggplant Chest đ
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
2 servings
Justina Castro
@thynna_gui- Ingredients
- Recipe
- Medium eggplant1 unit(s)
- Cooked rice2 tablespoon
- Peppered Pepperoni1/4 unit(s)
- Chopped Onion1 unit(s)
- Chopped tomato1 unit(s)
- Quail eggs5 unit(s)
- Garlic and herbs to taste
- Cut the eggplant lengthwise and remove the core and set aside. Place the two halves in a bowl with lemon and salt. And let it rest while you prepare the filling.
- In a frying pan, place the pepperoni to fry. Add the onion, garlic, tomato and chopped eggplant. Season with salt and spices to taste. I used a pinch of salt, lemon and herbs.
- After about 3 minutes add the rice. Mix everything and set aside.
- Boil water and let the eggplant halves cook for 3 minutes. Remove and drain well.
- Place on a plate and add the stuffing. If desired, top with sliced mozzarella cheese and bake until the cheese is melted.
- While preparing the stuffing, put the quail eggs to cook. Peel and serve with the eggplant chest.
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