Ingredients

  • 4 aubergines;
  • 1 egg;
  • 150 g mozzarella in pieces;
  • 200 g tuna au naturel;
  • 200 g minced meat;
  • Parmesan cheese to taste;
  • Capers to taste;
  • Salt to taste;
  • Pepper to taste;
  • L’Equilibrato EVO oil;
  • Chopped parsley to taste;

 

Procedure:

  • Wash the aubergines and cut them in half lengthways. Remove the pulp from the aubergines by making incisions and then digging them out with a spoon.
  • Cut the aubergine flesh into cubes. Put L’Equilibrato EVO oil, the minced meat and the diced aubergine in a frying pan with 60 g oil.
  • Cook over a medium heat and leave to cool.
  • In the meantime, place the drained aubergines in a non-stick baking dish and bake in the oven for about 30 minutes at 180° ventilated.
  • Add the Parmesan cheese, tuna, egg, parsley and pepper to the mixture. Mix and proceed by filling the aubergines.
  • Place the stuffed aubergine halves back into the baking dish, finishing with a sprinkling of Parmesan cheese and a drizzle of oil. Bake at 180° for 20 minutes in a ventilated oven.

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