Stuffed Eggplant
By Henriette Cubilier
0 Picture
Ingredients
- 2 eggplants
- 2 tomatoes
- 2.5 cups of mozzarella
- 8 anchovy fillets
- 1 tsp oregano
- Salt, pepper (a pepper jack)
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 40mins
Cost Budget Friendly
Preparation
Step 1
Cut the eggplants in half and wrap in aluminum foil. Cook in moderate oven 375 ° F for 30 minutes. Drop the tomatoes into boiling water for 40 seconds, peel, core and dice.
Step 2
Arrange the eggplant in a baking dish, and stuff with diced tomatoes, salt and pepper, then cover with mozzarella slices and anchovy fillets.
Step 3
Add oregano and bake at 480 ° F for 7 to 10 minutes until cheese is melted and golden. Serve immediately.
Step 4
For wine, I recommend a chilled Cotes de Provence.
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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