Stuffing
11/4 cup grated Parmesan cheese
1/2 (cup) ground nutmeg
1.5 kg eggplant moranga
Salt and black pepper to taste
Dough
31/3 cups all-purpose flour
4 eggs
1 pinch of salt
To moisten
1 cup melted butter at room temperature
To dust
3/4 cup grated Parmesan cheese
Stuffing
11/4 cup grated Parmesan cheese
1/2 (cup) ground nutmeg
1.5 kg eggplant moranga
Salt and black pepper to taste
Dough
31/3 cups all-purpose flour
4 eggs
1 pinch of salt
To moisten
1 cup melted butter at room temperature
To dust
3/4 cup grated Parmesan cheese
Stuffing
Bake the oven to high temperature
Cut the eggplant, remove the seeds and let it sit for 1 hour or until soft
Let it cool and peel
Mash it with a potato masher
Wrap it in fine cloth and squeeze
Mix with other ingredients
Dough
Knead flour, eggs, and salt well
Let it rest for 15 minutes
Afterwards, open the dough very thinly into strips of 15 by 20 centimeters
Finishing
Distribute small mounds of stuffing over the strips, leaving 3 centimeters between one and another
Folding the dough and opening the space between the mounds
Cutting
Cut into squares and fold them in half to form a triangle
Join two ends and tighten well
Folding to cover the remaining end
Cooking
Boil in plenty of boiling water until al dente
Drain, mix with butter, and dust with Parmesan cheese.
