![\"\"](\"https:\/\/www.misya.info\/wp-content\/uploads\/2016\/06\/1-svuotare-melanzane.jpg\")
<\/span><\/p>\n<\/p>\n <\/span><\/p>\n Aubergine slippers ( melanzane a scarpunciello )<\/span><\/p>\n Ingredients<\/span><\/p>\n 2 eggplant<\/span><\/p>\n 2 cup cherry tomato<\/span><\/p>\n 1 cup olives of gaeta (or Kalamata)<\/span><\/p>\n 2 TBS capers in salt<\/span><\/p>\n 1\/4 tsp asafetida<\/span><\/p>\n 5 TBS extra virgin olive oil<\/span><\/p>\n breadcrumbs\u00a0 <\/span>to taste <\/span><\/p>\n ( it can be done with simple crumbled rusks )<\/span><\/p>\n fry oil<\/span><\/p>\n salt to taste<\/span><\/p>\n pepper<\/span><\/p>\n <\/p>\n Preparation<\/span><\/p>\n Soak the capers in cold water to remove the salt for at least half an hour.<\/span><\/p>\n bergines, cut them in half lengthwise and cut the pulp with a small knife about 1 cm from the peel, taking care not to puncture it; remove the pulp with a spoon in order to obtain 4 boats. Cut the pulp extracted into cubes. Heat plenty of frying oil in a large enough pan to hold the half aubergines. Fry the empty skins first and then the chopped pulp, at moderate heat; drain them with a slotted spoon and dry them on paper towels.<\/span><\/p>\n 2) Wash the cherry tomatoes, scald them, peel them and cut them in half; remove the seeds and cut them into small pieces. Desalinate the capers. Fry the asafoetida in a pan with 2 tablespoons of extra virgin olive oil; add the tomatoes, let them flavor for a few moments, add salt and continue cooking for 10 minutes, then add the pitted olives, capers, diced fried eggplant and mix well.<\/span><\/p>\n 3) Line a baking tray with parchment paper, lightly grease it with extra virgin olive oil, align the emptied skins and fill them with the veg filling. Sprinkle the filling with plenty of breadcrumbs, season with 2 tablespoons of extra virgin olive oil and bake at 180 \u00b0 C for 35-40 minutes. Serve the vegan stuffed aubergines to the Neapolitan warm.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"