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Berenjena rellena con Aceitunas Rellenas de Pimientos Picados Reducidas en Sodio GOYA

Stuffed eggplant

Elaboration: 

Cut the eggplants in half, scoop out the insides being careful not to get down to the skin, and cook them for several minutes in the microwave making sure they don’t lose their texture.

Separately, prepare the filling with a sauté of onion, red peppers and tomatoes with GOYA® Extra Virgin Olive Oil and add ground chicken meat, the eggplant pulp and GOYA® Reduced Sodium Spanish Olives Stuffed with Pimientos.

After stuffing the eggplants, all that’s left is to cover them with a light cheese and toast them in the oven (au gratin).

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