Aubergines stuffed with Arizona potatoes and vegetables | Romagnoli F.lli Spa
This vegan recipe by @uno.spicchio.di.melone is perfect for summer. All the softness of our Arizona variety potatoes in a light and delicious filling.
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Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Oven
- Baking sheet
- Spoon
- Pastry brush
- Colander
- Measuring spoon
- Kitchen towel
- Peeler
- Plate
Ingredients
- Arizona variety potatoes, 2
- Large oval aubergines, 1
- Courgettes, 1
- Sweet onion, 1
- Sweetcorn, 50g
- Extra virgin olive oil, to taste
- Salt, to taste
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