STUFFED EGGPLANTS MELANZANE RIPIENE

INGREDIENTS: flour, 3.5oz milk, 3.5oz eggs, 2 salt, 1 pinch eggplants, 2 red pepper, 1 yellow pepper, 1 green pepper, 1 speck ,2oz Philadelphia cream cheese, 7oz peanut oil, 81 fl oz

METHOD: Mix milk and flour, add the eggs and salt then whisk them till you get a batter. Preheat the oil at 170°C Clean the peppers, cut them into strips and fry them for about 6 minutes. Slice the eggplants, dip them in the batter, fry them for 8 minutes and then place them on paper towels to dry. Stuff the eggplant slices with a little cheese, some stripes of peppers and speck. Close the edges with a toothpick. Place your stuffed eggplants in a platter and serve

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