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Ottolenghi's Eggplant Dumplings Alla Parmigiani
Ingredients
  • 80 grams breadcrumbs
  • 4 eggplants
  • 150 ml olive oil
  • 100 gram ricotta
  • 75 grams grated parmesan cheese
  • 10 grams parsley
  • 1 egg
  • 1 egg yolk
  • 1½ tbsp flour
  • 6 garlic cloves
  • 15 grams fresh basil leaves
  • 1½ can roma tomatoes pureed
  • 1½ tsp tomato paste
  • 1½ tsp granulated sugar
  • 1 tsp chiliflakes
  • 2 tsp paprika powder
  • 2 tsp fresh oregano chopped
  • 45 grams kalamata olives pitted (without stone)
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