Padded eggplants

Yield: 12 Servings

Measure Ingredient
6 mediums Eggplants
1 small Green pepper
1 \N Onion
2 \N Tomatoes
\N \N Grated bread
2 \N Cloves garlic
5 ounces Pricked beef meat
1 can (little) foie-gras (liverwurst)
1 \N Egg
\N \N Flour

submitted by: margagabri@...

Padded eggplants, typical plate of Mallorca (Small island located in the Mediterranean sea, Spain.)

In a pot with cold water boil the eggplants parted by the half during 20 minutes. Fry in a pan with ⅓ cup. olive oil the laminate garlic, onion, pepper and the tomato (to the last), that this everything very dive. When this gilding is added first the pricked meat and then the foie-gras. Salts to the pleasure. The eggplants in two longitudinal halves are cut, with a tablespoon of stick the pulp of the eggplants is taken out and puts on separated. The pulp is mashed and is added to the fried ingredients, everything mixes and become an egg beaten to the fried ingredients mixing again, two spoonfuls of flour are added so that it clot. In a fountain previous oiled the eggplants are placed and are filled with the mass. They are smoothed with a fork, they are sprinkled with the grated bread. Bake: 1/ 2 Hour half oven temperature.




From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

Similar recipes