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- Eggplants Stuffed With Mozzarella
- (Melanzane Farcite Alla Mozzarella)
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- Ingredients:
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2 tablespoons extra virgin olive oil, plus extra for drizzling
4 small eggplants, halved lengthways
7 oz (200 grams) mozzarella cheese, diced
2 salted anchovies,
4 fl oz (120 ml) tomato passata
Salt and pepper
Fresh basil sprigs, to garnish (optional)
Directions:
Remove the anchovy heads, and clean and fillet the anchovies. Afterwards, soak in cold water for 10 minutes and drain.
Preheat the oven to 200°C (400°F) Gas Mark 6.
Brush an ovenproof dish with olive oil.
Scoop out the eggplant flesh with a small sharp knife leaving the 'shells' intact.
Dice the flesh, place in a bowl and add the mozzarella and anchovies.
Mix well, season with salt and pepper and stir in the olive oil.
Spoon the mixture into the eggplant shells and top each with 1 tablespoon of the tomato sauce.
Place in the prepared dish and bake for about 30 minutes.
Transfer to a warm serving dish. This dish may be garnished with fresh basil sprigs if you like. Serves 4.
That's it!
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