Bolo Stuffed Eggplant
A Mediterranean twist on a classic – tender eggplants filled with rich bolo, baked until golden and comforting. DIRECTIONS QUICK TIP: Top with fresh herbs and a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at uhhmami.com.
Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Pot
- Stove
- Oven
- Baking dish
Ingredients
- 1 Uhhmami Bolo Kit
- 1 can chopped tomatoes (400 g)
- 300-400 ml water
- 150 g onion, diced
- 100 g bell pepper, diced
- 50 g carrot, diced
- 2 large eggplants
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