This is a recipe that has its roots in the South (I remember when my mother frying for hours and then brought them in “viauzza” under the house, and we children ate it in many fun, good times ….) the difference that distinguishes that Calabria also add potatoes boil a bit of garlic.
crumb of bread soaked
Choose the most beautiful eggplants and cut them in half, make incisions with a knife on both side (from top to bottom and from bottom to top, the cuts must be deep)
And put them to boil, and add the salt in the water, It felt like a finished (hint, if you use a fork and skewer the eggplant, the fork should go down without forcing you realize that is ready to be removed)
Time and time to figure out why you were incidentally the eggplant with a spoon, they remove all the pulp and leaves aside the skin of it.
Now put the flesh of the eggplant along with the rest of the ingredients, mix them all together and starts, until you have obtained a solid mixture.
You can now take the skins that you left aside, and with a spoon, begin to fill, all over, put them in a pan, and leave them in the oven for a good half hour at 200 degrees (to your liking you can add sauce tomato)
if you followed all the steps perfectly, when you eat them, you can sample the delights the palate …. you might as well serve them with red wine.
picts made by FotoMaskaGrafia