Stuffed Eggplant with PUCK Tomato Sauce

Easy, delicious and fast, enjoy this Stuffed Eggplant recipe with PUCK Tomato Sauce with Cream

  • DIFFICULTY Medium
  • COOKING TIME < 30 minutes
  • CUISINE Others
  • A RECIPE FROM PUCK

  • 500 Milliliters (ml) PUCK Tomato Sauce with Cream
  • 2 Tablespoons Oil
  • 1/4 Cup Onion, Finely chopped
  • 4 Cloves Garlic, Minced
  • 2 medium eggplants, Cut lengthwise into 1.5cm slices
  • 125 Grams (gm) goat cheese
  • 4 Green Olives, Pitted and minced
  • 2 Tablespoons Fresh parsley, Finely chopped
  • 1/4 Cup PUCK Mozzarella Cheese, grated

Instructions

Step

1
Heat 1 tablespoon of oil in a medium skillet over medium heat.

Step

2
Cook onion and garlic until soft, about 1 minute. Reduce heat and cook until golden, 3 to 5 minutes.

Step

3
Add PUCK Tomato Sauce and bring to a boil. Lower heat and simmer for about 5 minutes. Cool and then pour into a 22x33-cm baking dish.

Step

4
Coat a broiling pan with oil and broil the eggplants until golden on both sides, about 15 minutes.

Step

5
Preheat the oven to 200°C.

Step

6
Mix cheese, olives, and parsley in a bowl.

Step

7
Place 1 tablespoon of filling at the end of each eggplant slice; roll it up.

Step

8
Lay the stuffed eggplants in the baking dish onto the tomato sauce..

Step

9
Top with PUCK Mozzarella Cheese.

Step

10
Bake in the preheated oven for 10 to 15 minutes.

Step

11
Garnish with parsley and serve.

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