Stuffed aubergines are a typical dish of the Spanish peasant tradition, very popular in our country with an interesting range of variety. This recipe is a family tradition, one of the classic recipes of the grandma, especially made in the summer.
- Bread crumbs
- Grated cheese
- Extra virgin olive oil
Cut half the aubergines, dig them up to get a boat. For the filling: cut aubergines into little pieces and sprinkle with salt to bring out water. Prepare a mix with bread crumbs, some chopped tomatoes, capers, 1 or 2 eggs, garlic, grated cheese, parsley and extra virgin olive oil. Stuff aubergines with this mix, put them into a baking-pan, add a bed of potatoes (cut into disks), some chopped tomatoes, parsley, garlic, and salt. Add a little water into the pan and bake at 200° for about an hour.