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Ingredients
- Serves 2-3 people
1 big eggplant
salt
filling:
3 garlic cloves
20 g mushroom
2 tbsp oil
2 sundried tomatoes
20 g spinach
100 g minced chicken
1 tbsp miso
pepper (to taste)
1/4 tsp sugar
1/2 tsp butter
breadcrumb sprinkle:
4 tbsp breadcrumb
4 tbsp breadcrumb
1 tsp black pepper
parsley (for garnish)
edible flowers (for garnish)
Log in to watch this premium content and more!Instructions
-
Make eggplant filling
- Pour oil into a pan.
- Sauté the garlic until it's fragrant.
- Add the mushroom, spinach, minced chicken & miso. Cook it until the chicken is fully cooked.
- Season it with pepper and sugar.
- Put in butter to add more flavor.
- Add sun dried tomatoes.
-
Breadcrumb sprinkle
- Mix breadcrumbs, parmesan cheese, and black pepper in a bowl
-
Roll eggplant cigar
- Cut the eggplant into thin pieces.
- Sprinkle some salt on the eggplant so the liquid is drained and let it sit for a while.
- Pat the eggplant dry and wash it.
- Roll the filling inside the eggplant.
- Put it in an oiled ramekin.
- Put the sprinkle on top of it.
- Drizzle a little bit of oil.
- Put mozzarella cheese on top of it.
- Add some black pepper.
- Baked in the oven at 180 °C for 35 minutes.
Garnish and Serve!
Add some parsley, edible flowers and it’s ready to serve!
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Ingredients
- Serves 2-3 people
-
1 big eggplant
-
salt
-
filling:
3 garlic cloves
-
20 g mushroom
-
2 tbsp oil
-
2 sundried tomatoes
-
20 g spinach
-
100 g minced chicken
-
1 tbsp miso
-
pepper (to taste)
-
1/4 tsp sugar
-
1/2 tsp butter
-
breadcrumb sprinkle:
4 tbsp breadcrumb
-
4 tbsp breadcrumb
-
1 tsp black pepper
-
parsley (for garnish)
-
edible flowers (for garnish)
Nutrition
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