Food & Wine

Stuffed eggplants with veggie puree

Eggplants filled with veggie puree

Ingredients: 2 aubergines,potatoes puree , peas , zucchini , zucchini flowers , greek black olives, basil , feta cheese , olive oil

1.Heat the oven to 200°C . Slice the aubergines in half leghtways and leave the stem intact. Cut the inside us you see in photos and boil them in water for about 4 minutes or until are tender.

2.Meanwhile prepare the potatoes puree (potatoes-milk-butter-salt) and boil the veggies for few minutes (3-4 min)

3.Mix all together (puree+veggies).Add olives , basil , and feta cheese in pieces.

4.Pile stuffing into the eggplants , drizzle with oil and black pepper

5.Bake for about 20 min.  Serve with fresh “Merlot” dell’ Alto Adige wine . Bon appétit !

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