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Wash the eggplants, cut them in half lengthwise and scoop them out. Remove the core and let the bark look like boats. Sprinkle with salt and let them drain.
Finely chop the eggplant core. Peel the onion, zucchini and carrots, wash them and finely chop them.
We wash the yolks and cut them into 4 lengths. We cut the prosciutto into strips.
We slice the truffle into very thin slices that we chop very finely.
In a pan with a little olive oil, heat the peeled and sliced garlic. Then add
vegetables. When they start to brown well add prosciutto, truffle and pepper.
After about 3-4 minutes add Sambuca and mix well.
In a pan greased with oil, place the eggplant shells and fill them with the vegetable composition.
On top we pour beaten eggs and previously mixed with Parmesan.
Bake at 180 degrees for about 15 minutes until nicely browned on top.
Good appetite !!!