It is August, the month of outdoor summer parties, barbecues and picnics. And this is the time of year when I am lucky enough to be blogging from my garden in Italy, have the odd swim in the sea, eat plenty of fresh fruit and veg and be inspired with new recipes.
Like this one which I spotted in a magazine my mum bought and never managed to read. The kitchen resembles a hot sauna. All she seems to be doing is making passata every single day. There are so many tomatoes this year and it would be a shame if they went to waste!
These stuffed eggplants are a great idea if you are having a party. They look ever so cute, so Italian and they are truly delicious.
A "pasta al forno", a classic Italian oven cooked pasta with a twist.
- Prep Time : 30 minutes
- Cook Time : 45 minutes
Wash the eggplant. Slice them in half lengthways and using a small knife make some deep cuts in the pulp. Season with salt and pepper, drizzle with olive oil and cook them in a hot oven at 200 C for about 20 minutes until soft.
Let the eggplant cool down then remove the pulp with a teaspoon making sure you don't pierce the outer shell.
Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil. Add the cooked eggplant flesh and a handful of chopped basil leaves. Season with salt and pepper. Add the tomato sauce and cook for 5-8 minutes.
Cook the pasta in salty water for 2 minutes less than it states on the packet. Drain, add the pasta to the sauce. Dice the mozzarella and add 3/4 of it to the pan with 2 tbsp of olive oil. Stir well.
Stuff the eggplant with the mixture
Add the remaining mozzarella on top and sprinkle with plenty of grated Parmesan cheese
Put it in the oven under the grill mode and cook at 190C for about 10 minutes. Garnish with basil leaves. You can drizzle some more olive oil before serving if you wish.
As I have used some leftover passata for this dish I am submitting this dish to the No Waste Food Challenge. Normally hosted over at Elizabeth's Kitchen Diaries, it is being guest hosted by Laura this month over at I'd Much Rather Bake Than ... . Also this is going to Tasty Tuesdays and Recipe of the Week and to Ren's Simple and in Season hosted this month by Elizabeth Kitchen Diaries.
- See more at: http://idmuchratherbakethan.blogspot.co.uk/2014/08/double-chocolate-chunk-courgette-loaf.html#sthash.FZlotWLC.dpuf
- See more at: http://idmuchratherbakethan.blogspot.co.uk/#sthash.sv9rCm3s.dpuf