Servings:
4
Prep time:
35
Cooking time:
60
INGREDIENTS
- - 2 eggplants
- -100g Sorghum Probios
- -40g Sundried Tomatoes
- -1 small onion
- -1 chili pepper
- -2 tablespoons extra virgin olive oil Il Nutrimento
- -vinegar Il Nutrimento
- -salt
- -pepper
INSTRUCTIONS
- Pour the sorghum in a casserole with 300ml water and a pinch of salt. Bring to boil and continue for 30 minutes until the water will be completely absorbed. Remove from the health, cover with a lid and let it cool down.
- Slice the eggplants in half vertically. Carve the pulp with a teaspoon, without breaking the edges.
- Sear the carved eggplants with water, a tablespoon vinegar and salt for 5 minutes, then drain them and let them dry.
- Roughly chop the pulp of the eggplants and sauté it in a pan with 2 tablespoons oil for about 10 minutes.
- Soak the sundried tomatoes with warm water, then drain them and mince them. Mince the onion and chili pepper too.
- Combine the sorghum with the eggplant, onion, sundried tomatoes and chili pepper. Add salt and pepper to taste. Stuff the eggplants with the filling and bake at 190°C for 30 minutes.
