At times, this post is a recipe I learned recently from my favorite chef: gadha. In the second attempt, has perfected the art, besides doing a trick out there.
Ingredients: 2 large eggplants
1 / 2 onion, diced 1 tomato liquid
1 / 2 diced green pepper 2 cloves garlic
1 / 2 tablespoon minced ginger 2 tbsp
paste Dutch Cheese
tomato cheese (or Parmesan, but it's good)
Parsley Salt and Pepper
Procedure 1. Split the eggplants in half, smear a little olive oil and salt and bring the grill about 15 minutes, or until you notice that darken and soften the skin. When removed from grill, carefully remove food from the aubergines, without breaking the skin, leaving this as a shell to be used later.
2. In a pan saying in the onion with garlic oil for two minutes, then the pepper and tomato. Here's the trap, because this time I used half a bucket of maggi vegetable stock (not very natural, but improves the flavor). Add the food we took prior to the eggplant, stir. Add finally ginger and tomato paste and parsley. If it is too thick add up 1 / 4 cup water. Cook the mixture, stirring constantly for about ten minutes.
3. In the eggplant shells, add the mixture, and finally the grated cheese gratin. Bake in the choice of grill / oven at high flame, no more than fifteen minutes.
Evil I say, as one very dear aunt, but has left me rich this dish today: D.
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