Preparation Time10 minsCooked Time45 minsTotal Time 55 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 skin. 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 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 skin. 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 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

Leave a Reply

Conservas Antonio Logo
Conservas Antonio

¡Contacta con nosotros!

¡Contacta con nosotros! Rellena el siguiente formulario o escríbenos a atconsumidor@conservasantonio.com con cualquier duda que tengas.

Información básica sobre Protección de Datos.
Responsable: Conservas Manchegas Antonio, S.L.
Finalidades: Gestión de solicitudes de usuarios
Legitimación: Consentimiento del interesado. Cumplimiento de relación contractual. Interés Legítimo.
Destinatarios: No se cederán datos a terceros salvo obligación legal o autorización del interesado.
Derechos: Acceder, rectificar, y suprimir los datos, así como otros derechos como se explica en la información adicional.

0 WooCommerce Floating Cart

No products in the cart.