CAMPAIGN FINANCED WITH AID FROM
THE EUROPEAN UNION AND
THE REPUBLIC OF BULGARIA

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Eggplant Gondola

Ingredients for 4 servings:

  • 4 eggplants
  • 4 tablespoons of olive oil
  • 1 small onion
  • 3 tomatoes
  • 6-7 sprigs of fresh parsley
  • 200g grated Kashkaval
  • Salt and pepper

Preparation:

  1. Wash the eggplants, cut them in half and scoop out the pulp. Salt both the scooped out halves and the pulp and leave them for 30-40 minutes in a slightly tilted baking pan, to allow the bitter juice to drain off.
  2. Heat a pan with the olive oil and sauté the chopped onion for one minute. Chop the pulp of the eggplant; add it to the onion and sauté for 5 minutes.
  3. Wash, peel and dice the tomatoes, and add them to the mixture. Sauté for another 5 minutes, add the salt and pepper and chopped parsley.
  4. Rinse the drained off eggplants with water and fill them with the cooked mixture.
  5. Put the eggplant gondolas on a greased tray. Cover them with foil and bake them in a hot oven for 30 minutes. Once cooked take the tray out of the oven and grate Kashkaval on the eggplant gondolas, put back in the oven for 10 minutes until the Kashkaval is golden and crusty.

Main ingredient: Kashkaval

CAMPAIGN FINANCED WITH AID FROM
THE EUROPEAN UNION AND
THE REPUBLIC OF BULGARIA