A kind of short and long eggplants that have just been launched in the Beijing market are just like Japanese eggplants. They are very tender in texture and beautiful in shape, making them very suitable for making baked eggplants for Western food.
Today, we will use the small eggplants that have just been on the market this autumn to make an Italian-style dish "Original eggplant baked with cheese". The details are as follows;
Baked cheese stuffed with original eggplant
Recipe Recommendations
- Green shrimp 60 grams
- onion 30 grams
- bread crumbs 25 grams
- salt 3 grams
- pepper appropriate amount
- olive oil 20 grams
- red pepper 10 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Baked cheese stuffed with original eggplant
1
Small long eggplant, green shrimp, salami sausage slices, shredded onions, garlic, Parmesan cheese powder, bread crumbs, shredded mozzarella cheese, salt, pepper, olive oil, shredded red pepper.
2
Cut the eggplant horizontally on the quarter of the surface to expose the flesh.
3
Use a small knife to draw a knife around the eggplant pulp to separate it from the body, and then draw two strokes horizontally several times to make the eggplant pulp form a small grid shape.
4
Use a small spoon to dig off the eggplants and finish the four aubergines in turn.
5
Cut the dug tomato pulp into small dices for later use.
6
Place the hollowed eggplants in a baking sheet and set aside.
7
Heat a frying spoon over heat, add olive oil and stir-fry the garlic and onions until fragrant. Stir the garlic and onion until fragrant, add the salami sausage slices and stir-fry.
8
The sausage changes color slightly, add the diced eggplant and stir-fry.
9
Stir fry the diced eggplant until slightly yellow, add the diced shrimp meat and stir-fry.
10
After the shrimps change color, sprinkle with Parmesan cheese powder and 50% bread crumbs and continue to stir-fry.
11
Stir well and season with salt and pepper.
12
Stir the fried stuffing into the eggplant.
13
Sprinkle with appropriate amount of shredded mozzarella cheese on top.
14
Preheat the oven for 5 minutes, place the baking sheet into the inner rack of the oven, use top and bottom heat at 220 degrees, and bake for 20 minutes. Take out.
15
Sprinkle with the remaining 50% bread crumbs and a little shredded red pepper on top, then place into the stove and continue baking for 5 minutes.
16
Bake until the surface of the eggplant is golden and crispy, and then serve.
17
Serve with a suitable amount of vegetable salad when serving.Baked cheese stuffed with original eggplant Make Tips
Characteristics of this dish: beautiful color, beautiful shape, soft glutinous eggplant, delicious filling, rich cheese, delicious and delicious. Warm tips: 1. It is better to choose eggplants with the same size and thickness. The thicker eggplants can be broken in half with a knife to make two portions of roasted eggplants. For example, the thinner eggplants can be cut along the quarter and only make one portion of roasted eggplants, so that you can put more stuffing in. 2. The ingredients of the filling can be arbitrary, and some fish tops can be put on, fresh diced shellfish, etc. can be used. Usually, 30% of diced seafood and 20% of meat. It is advisable to cut 50% into dices, which will taste more delicious. 3. Use strong heat to lock in the moisture when baking, so that the roasted eggplant is soft and rotten without collapsing the seedlings. 4. After baking for 20 minutes, sprinkle with bread crumbs when the cheese is very thin and soft to make it stick together. Only when the skin is crispy and the inside is soft and waxy. It is better to use salty bread freshly cut. The bread crumbs bought on the market are too fine and easy to bake. Secondly, they are not as crispy and delicious as granular bread crumbs.