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Eggplants Stuffed With Mozzarella
Eggplants Stuffed With Mozzarella
(Melanzane Farcite Alla Mozzarella)
 
 
Ingredients:
 
4 small eggplants, halved lengthways
7 oz (200 grams) mozzarella cheese, diced
4 fl oz (120 ml) tomato passata
2 salted anchovies
2 tablespoons extra virgin olive oil, plus extra for drizzling
Salt and pepper
Fresh basil sprigs, to garnish (optional) 

Directions:

To fillet the whole salted anchovies, cut off the head and tails, and press along the backbones with your thumb.

Soak in cold water for 10 minutes and then drain.

Preheat the oven to 400F (200F) Gas Mark 6.

Brush an ovenproof dish with the olive oil.

Scoop out the eggplant flesh with a small sharp knife leaving the 'shells' intact.

Dice the flesh.
 
Place in a bowl and add the mozzarella and anchovies.

Mix well, season with salt and pepper and stir in the olive oil.

Spoon the mixture into the eggplant shells.
 
Top each with 1 tablespoon of the tomato sauce.

Place in the prepared dish and bake for about 30 minutes.

Transfer to a warm serving dish. The dish may be garnished with fresh basil sprigs if you prefer. Serves 4.

That's it!
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