Melanzane Ripiene alla Pugliese

Name: Melanzane Ripiene alla Pugliese
Total time: 105 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1000 g aubergine; 20 g basilicum; 60 g ei; 10 g knoflook; 70 g Olijfolie; 80 g paneermeel; 2 g paprika; 80 g Parmezaanse kaas; 40 g Romano kaas; 250 g Rundvlees; 400 g San Marzano tomaten; 100 g ui; 250 g varkensvlees; 10 g zout

⏱️ 105 dk 🍽️ 4 porsiyon

Malzemeler

Malzemeler
1000 g aubergine
20 g basilicum
60 g ei
10 g knoflook
70 g Olijfolie
80 g paneermeel
2 g paprika
80 g Parmezaanse kaas
40 g Romano kaas
250 g Rundvlees
400 g San Marzano tomaten
100 g ui
250 g varkensvlees
10 g zout

Hazırlanışı

Cut the Eggplant in half lengthwise. Carefully scoop out the flesh, leaving a 1cm border on the shells. Chop the scooped-out Eggplant flesh into small pieces.

Sprinkle the Eggplant shells and chopped Eggplant flesh generously with Salt. Place them in a colander for 30 minutes to draw out excess water.

Rinse the Eggplant shells and chopped Eggplant flesh thoroughly under cold water and pat them very dry with paper towels.

Melanzane Ripiene alla Pugliese

Malzemeler

Hazırlanışı

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