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Aubergines stuffed with Pisto Manchego

Aubergines stuffed with Pisto Manchego

Tiempo de preparación10 minsTiempo de cocina45 minsTiempo total55 mins
INGREDIENTS (FOR 2 PEOPLE)
 2 aubergines (about 350 grams each)
 500 g pisto manchego
 125 g of mushrooms (2 large mushrooms)
 125 g of onion (half large onion)
 100 g grated cheese for grilling in the oven
 Olive oil
 Salt
 Ground black pepper
METHOD
1

Begin by preheating the oven to 180°C. Cut the aubergines lengthways in two halves and make deep cuts in the flesh with a knife. Make the cuts along the length and breadth but without breaking the ski. Put the four halves on a baking tray (with the skin facing down) add a little bit of salt to each half and a generous drizzle of olive oil. Put the tray in the oven and let it them cook for 30 minutes.

2

Dice the onion finely. In a large frying pan (about 27 cm in diameter) add 8 tablespoons of olive oil (80 ml), add the onion and half a teaspoon of salt. Sauté the onion for 5 minutes.

3

After 30 minutes take the aubergines out of the oven. Carefully without burning yourself or breaking the skin, take out all the aubergine flesh using a knife or a spoon. We will use the skins as a base later.

4

When the time is up, switch off the heat and add black pepper and salt.

5

Fill the aubergine skins with the pisto manchego and sprinkle over the grated cheese to grill.

6

Put in the oven and leave for 10 minutes at 180°C.

Category

Ingredients

INGREDIENTS (FOR 2 PEOPLE)
 2 aubergines (about 350 grams each)
 500 g pisto manchego
 125 g of mushrooms (2 large mushrooms)
 125 g of onion (half large onion)
 100 g grated cheese for grilling in the oven
 Olive oil
 Salt
 Ground black pepper

Directions

METHOD
1

Begin by preheating the oven to 180°C. Cut the aubergines lengthways in two halves and make deep cuts in the flesh with a knife. Make the cuts along the length and breadth but without breaking the ski. Put the four halves on a baking tray (with the skin facing down) add a little bit of salt to each half and a generous drizzle of olive oil. Put the tray in the oven and let it them cook for 30 minutes.

2

Dice the onion finely. In a large frying pan (about 27 cm in diameter) add 8 tablespoons of olive oil (80 ml), add the onion and half a teaspoon of salt. Sauté the onion for 5 minutes.

3

After 30 minutes take the aubergines out of the oven. Carefully without burning yourself or breaking the skin, take out all the aubergine flesh using a knife or a spoon. We will use the skins as a base later.

4

When the time is up, switch off the heat and add black pepper and salt.

5

Fill the aubergine skins with the pisto manchego and sprinkle over the grated cheese to grill.

6

Put in the oven and leave for 10 minutes at 180°C.

Aubergines stuffed with Pisto Manchego
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