Stuffed Eggplants from the TM6
Pane-Bistecca
Here’s another recipe for all eggplantinoholics like me! Stuffed eggplants in the TM6, easy and great to prepare!
This recipe is perfect for large quantities. You can prepare everything well in advance and then simply bake it. It’s a vegetarian recipe, gluten-free and very easy!
This recipe is perfect for large quantities. You can prepare everything well in advance and then simply bake it. It’s a vegetarian recipe, gluten-free and very easy!
Ingredients
4 Eggplants
1 L Water
250 g Ricotta
½ Bunch Parsley
3 Garlic cloves
2 Eggs
Salt and Pepper
Paprika
Chili Flakes
Grated Parmesan
Olive Oil
Filling
Instructions
1
Step 1
Wash the eggplants, cut the top off, and cut them in half. Place the halved eggplants, cut side down, on the Varoma tray and close the Varoma.
2
Step 2
Pour the water into the TM6 pan and place the Varoma on top. Steam for 30 min/flavor/speed setting 1.
3
Step 3
Then carefully scrape out the flesh of the eggplants and place in a bowl.
4
Step 4
Place the eggplant peel in a greased gratin dish.
5
Step 5
Put the garlic and parsley into the clean bowl of the TM6 and chop for 5 seconds/speed setting 8.
6
Step 6
Push down with the spatula and add the eggplant flesh. Add the ricotta, eggs and spices and stir for 10 seconds/speed setting 3.
7
Step 7
Stuff this filling into the shells of the eggplants. Sprinkle with grated Parmesan and drizzle with a little olive oil. Bake in the oven at 180 C degrees for 30 minutes until golden brown.
Notes
Very easy, very delicious More Aubergine Recipes!
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