How To Cook Stuffed Eggplant With Pasta, Bacon, Parmesan And Tomatoes - Recipe

Alexander Bruni Author: Alexander Bruni Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Stuffed Eggplant With Pasta, Bacon, Parmesan And Tomatoes - Recipe

Learn how to cook "Stuffed aubergines with pasta, bacon, parmesan and tomatoes". Delicious recipe.

Required products :

  • 2 eggplants of medium size
  • 150 grams of pasta of your choice
  • 200 grams of bacon
  • 5 cherry tomatoes
  • large onion head
  • 2 garlic cloves
  • 1 egg
  • 60 grams of grated Parmesan cheese
  • 1/2 teaspoon chili pepper if desired
  • a few sprigs of thyme (can be replaced with dried oregano)
  • capers optional
  • olive oil for frying
  • left
  • pepper

 

Method of preparation :

Turn on the oven to preheat to 200 degrees.

Cut the aubergines into two pieces lengthwise and remove the flesh by scooping it out with a spoon. Put in a bowl and keep it, it will be needed for the preparation of the filling.

Add salt to the inside of the eggplant boats and turn them over on a wire rack to drain off excess liquid.

Mash one of the garlic cloves with a press and distribute in the vegetable bowls. Put a sprig of thyme in each, season with salt and pepper.

Bake the aubergines for 15-20 minutes until soft. Then remove from the oven and remove the thyme.

Boil the pasta in salted water, but not completely, but to remain slightly firm (al dante). Drain the liquid with a colander, pour olive oil over them and stir. Leave for the moment.

Heat olive oil in a pan (medium heat). Dice the onion and the inside of the eggplant. Finely chop the second clove of garlic, cut the bacon into small pieces. Mix everything and fry until golden.

When the filling acquires the required color, add quartered cherry tomatoes and pasta, egg, grated Parmesan, chili pepper, oregano and chopped thyme.

Add salt to taste, mix the products and fill the aubergines with this mixture. Bake for 15-20 minutes in the oven at a temperature of 180 degrees.

Before serving, you can sprinkle it with olive oil and garnish with a sprig of thyme or basil. Capers are also optional.

Have a good time!


 

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