How can I do?Cut eggplant and halve your not cook in boiling water for 10 minutes (they should be firm, but not too much, remove the meat without damage). Drained them well and let them cool on a towel.
Drinking and crumbled bread with milk.
Removes the flesh of the eggplant and let it well. Then coarsely chop.
In a bowl, mix everything except eggplant skins and oil.
Fill the eggplant with stuffing and in a pan with olive oil they make on each side (about 10 minutes total).
- 2 large eggplants round
- 30 g crumbled bread crusts even with the
- 20 g yeast malt
- 30 g chestnut flour
- 7 cl soy milk
- 20 g of starch
- 1 cup chopped Pesto
- a little olive oil
- Salt and pepper
Yield: 2 people
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