Removing Dog Lice From Your Home

Stuffed Eggplant "to snuff"

4persone Ingredients:

• 4 medium eggplants, 1 onion
• ;
• 1 clove garlic;
• 2 tbsp tomato sauce;
• 1 salted anchovy;
• 1 bunch of parsley;
• 3 tablespoons of pecorino cheese (or cheese) grated
• 3 tablespoons of bread crumbs;
• extra virgin olive oil;
• salt, pepper

Wash the eggplants, remove the stalk and cut in half lengthwise. Sprinkle with salt and leave in colander for about 1 hour. After this time, rinse and blanch for 5 minutes. Drain them and place them on a towel to dry, then with a boxcutter empty it in order to get the cups and cut the flesh into small pieces.

Melt the Append, desalinated and boned in a little hot oil and pour into a bowl.

Finely chop the onion and let it dry in a pan with a little oil, add the chopped eggplant and saute everything for a couple of minutes. Turn off, then the flame when the mixture has cooled, stir the sauce acciuga.Unite cheese, bread crumbs, minced garlic and parsley sauce, salt and pepper and mix everything thoroughly. Obtained with the stuffing, fill the eggplants, and arrange in a greased pan, then cook in oven at 180 degrees for 25-30 minutes.