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Eggplant stuffed with donuts

Eggplant stuffed with donuts


We wash the eggplants, wipe them with a paper towel and cut them in half lengthwise. In a non-stick pan put a tablespoon of oil, let it heat up and put the eggplant with the cut down. When they are browned We take them out on a tray, add them with salt and let them cool. Meanwhile, wash and cut the donuts into slices, then put them in a pan with a tablespoon of oil and leave them until they start to soften. Cut the leeks into thin slices. and add it over the donuts. Peel the eggplant with a teaspoon, and squeeze the remaining core with the palms, chop it finely and put it over the donuts. Leave everything on the fire for another 7-10 minutes. then we put it aside.

In a tray arrange the eggplant shells, clean the garlic, cut it into small pieces and put it in the eggplant peel. Put the stuffing with donuts on top of the garlic, then put the tray in the preheated oven at 180 degrees for 30-40 minutes. eggplant well. 10 minutes before it is ready, put the cheese on the small grater and the finely chopped parsley.

Serve hot or cold.


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