1 small eggplant
1 tablespoon olive oil
1 minced garlic clove
1/2 cup finely chopped onion
1/2 cup crumbled palmito
1 medium tomato, peeled and chopped
To taste: salt, black pepper, and Worcestershire sauce
A few drops of English dressing
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
3 tablespoons breadcrumbs
1 small eggplant
1 tablespoon olive oil
1 minced garlic clove
1/2 cup finely chopped onion
1/2 cup crumbled palmito
1 medium tomato, peeled and chopped
To taste: salt, black pepper, and Worcestershire sauce
A few drops of English dressing
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
3 tablespoons breadcrumbs
Heat the olive oil
Fry the garlic and onion until they are soft
Halve the eggplant lengthwise, remove the pulp, leaving about 1 cm of flesh behind
Pulse the pulp in a food processor until it's finely chopped
Add to the pan with the palmito
Cook for about 4 minutes, stirring occasionally
Add the tomato, salt, black pepper, Worcestershire sauce, and half the parsley
Place the mixture into the eggplant halves
Mix the remaining parsley, oregano, and breadcrumbs
Sprinkle over the stuffed eggplants
Bake in a moderate oven (180°C) for about 30 minutes, or until golden brown
Serve warm.
