Ingredients:

• Whole pickled Almagro Aubergines
• Virgin olive oil
• Mature Manchego cheese
• Red pepper(from the aubergine itself)
• Thyme
• Ground white pepper
• salt

Instructions:

Remove the piece of fennel stick and red pepper from the aubergine and continue the cut down the centre as far as the stalk. Remove the flesh of the aubergine in a ball  so it can be filled.

Cut into small pieces the ball of aubergine and the cheese and mix it with the thyme, ground white pepper, olive oil and a pinch of salt.

Fill the aubergine with the mixture and decorate with the red pepper.