Eggplant floats
Eggplants stuffed to my taste….
Preparation steps
- For this dish, use young eggplants, the oblong, thin ones.
- Cut the aubergines in half, cut the inside of each half carefully along the length so that they do not cut to the bottom, then place in a deep bowl in which salted water has boiled. Cook over medium heat for about 5 minutes.
- Prepare another bowl of cold water, take out the boiled aubergines, and dip in cold water, to cool a little (quite briefly about 1 minute).
- Strain the eggplant halves on a strainer, take out the inside, squeeze well from the water, then chop very finely.
- Place the eggplant halves on a kitchen napkin to drain well from the water.
- Now the eggplants are ready to stuff.
- Storing the filling:
- Needed for stuffing: picture and picture2
- Finely chop the red onion head and fry in oil, add the finely chopped garlic, then the chopped leeks. Leave briefly on a moderate heat to sauté and soften all 3 types of onions.
- Fry the chopped inside of the eggplant with the onion, add the champignons, sauté a little more, then fry the “chicken”: with the addition of spices and parsley.
- Remove the stuffing from the stove, then add 2 scrambled eggs. Stir the filling well.
- Arrange the eggplant floats in a greased baking sheet. Stuff with the prepared stuffing and bake in a preheated oven at 200 degrees for about 15 minutes.
- Grate the tomatoes, add 1 clove of garlic, a little parsley and bay leaf, put on a moderate heat to boil quite a bit.
- Put the tomato sauce over the eggplant float, then put the pan back in the oven for another 15 minutes until the liquid evaporates ”:
- Before the end of baking, sprinkle grated cheese over the float, leave for another 5 minutes in the oven and serve.
- Good apetite!
Serving
Serve with taratur, fresh salad or….
