Practical information
- Dish Flat
- No
- 4
- No
- Not specified
- Not specified
ingredients
250g ravioli from Dauphine Saint Jean
2 eggplants
2 slices of white ham
6 cl of tomato pulp
4 gr of butter
Chopped parsley
Steps
Eggplant stuffed with ravioli
Cut the eggplants in 2, remove the seeds and cook them in boiling water until softened.
Meanwhile, poach the ravioli for 1 minute.
Cut the ham into slices and mix with tomato pulp and ravioli.
In a dish, fill the eggplant with the mixture and sprinkle with chopped parsley.
Put the dish in the oven for a few minutes.
tips
You can replace the eggplant with round zucchini.