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melanzane ripiene

4.0

(2)

www.taste.com.au
Your Recipes

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 70 minutes

Servings: 4

Cost: $5.30 /serving

Ingredients

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Instructions

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Step 1

Halve the eggplants lengthways. Use a teaspoon to remove the flesh, leaving a 1cm-thick border. Cut the eggplant flesh into 1.5cm pieces.

Step 2

Heat 2 tablespoons of oil in a frying pan over medium heat. Add eggplant flesh and 2 tablespoons of the seasoning. Cook, stirring occasionally, for 5 minutes or until eggplant flesh is soft. Transfer to a bowl and set aside for 5 minutes to cool slightly. Stir in the breadcrumbs and half the cheese. Season with salt and pepper.

Step 3

Spoon the breadcrumb mixture evenly among eggplant halves. Place in a roasting pan and bake for 30 minutes. Remove from oven. Sprinkle with the remaining cheese and bake for a further 10-15 minutes or until golden and eggplant is tender.

Step 4

Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add tomato and remaining seasoning. Cook, stirring, for 2-3 minutes or until tomatoes are just softened.

Step 5

Transfer eggplant to a serving dish, top with tomato mixture and serve.

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