Mozzarella, Anchovies Stuffed eggplant

Summary

Yield
Servings
Prep time20 minutes
CourseSecond Course
CuisineItalian

Description

In Chinese cuisine, the eggplant is usually braised (红烧茄子), stewed (鱼香茄子), or steamed (凉拌茄子). When I tried this dish in Italy, I discovered the complete different way to enjoy eggplant. Try it, you will not be disappointed!

Ingredients

2 eggplant
4 anchovies (heads removed, fillet)
  salt
  olive oil
  tomato sauce
2 Mozzarella cheese

Instructions

1.Halves eggplants lengthwise, and spoon out the eggplant flesh with a small sharp knife leaving a boat shape.
2.Cutting the eggplant flesh into small cubes. mixed eggplant flesh, mozzarella(cut into small cubes shape), and anchovies(cut into small pieces) evenly in a bowl. Season with salt, olive oil and pepper at same time.
3. Spoon the mixture into the eggplant shells and top each with 1 spoon of the tomato sauce.
4. Bake it in a preheat oven(400F) for about 30 minutes.
5. Transfer to a serving dish.

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