{"id":162341,"date":"2024-11-01T12:16:42","date_gmt":"2024-11-01T04:16:42","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=162341"},"modified":"2024-11-01T12:16:45","modified_gmt":"2024-11-01T04:16:45","slug":"ueberbackene-gefuellte-auberginen","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/11\/01\/ueberbackene-gefuellte-auberginen\/","title":{"rendered":"\u00dcberbackene gef\u00fcllte Auberginen"},"content":{"rendered":"\n
\"\u00dcberbackene<\/figure>\n\n\n\n
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Gratinated stuffed Eggplants<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Recently, these round, thick eggplants have also become available in Switzerland. I ate them for the first time on a trip to China, in 1993, somewhere in the Cacco, as we Swiss call it, (it means somewhere in the countryside) and since then I have been searching unsuccessfully for a recipe for them. I simply made gratinated stuffed eggplants from them! \n

\n\t\tBut I can invent my own recipes and that’s what I did this time. I baked the eggplants with a minced meat filling and served them like this. All you need is a salad on the side! <\/div>\n
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Prep time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
1 h 10 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
1 h 30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t