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.