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Stuffed Aubergines

meats, vegetables, spanish

6 medium, firm aubergines, washed and; cut lenghwise
200 gm minced beef steak
100 gm serrano ham, diced
2 tablespoon bread crumbs
3-4 cloves of garlic, finely diced
1 egg, lightly beaten
1 tablespoon fresh chopped parsley
25 gm sultanas
12 tablespoon olive oil
1 salt, pepper
150 gm emmental or other tasty cheese, gra; ted

1. Place the aubergine halves in a shallow oven-proof dish. Gently make a few deep slices in the flesh, add a pinch of salt and drizzle with oil. Bake in medium oven until tender. Remove and allow to cool slightly. Carefully remove the flesh with a spoon. In a bowl, finely chop this flesh and mix well with the minced beef and ham, beaten egg, bread crumbs, garlic, parsley, salt and pepper. 2. Fill the aubergine shells with this mixture and drizzle over some oil and sprinkle with grated cheese. Bake in a moderate oven (200 C) for 20-25 minutes and brown under the grill for a further 5 minutes

Contributor: Esther Pérez Solsona

Yield: 6 servings

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