[cooked-sharing]
Tiempo de preparación40 minsTiempo Total40 mins
Aubergines stuffed with Ajoarriero Manchego
Ingredients
4 aubergines from Almagro
500 grs of patatos
250 grs cod
3 garlic cloves
2 boiled eggs
4 chopped nuts
Olive oil
Salt
Elaboration
1
Wash and cook the potatoes with their skins in plenty of salted water.
2
On the other hand, we put the cod to boil, in the case that they are crumbs we let it boil for a few seconds and if it is with spine and skin, we leave it until it separates from the spine. We reserve the cod water.
3
Sauté the garlic with 100 ml olive oil until lightly browned.
4
In a mortar, we mash the garlic together with the peeled potatoes and the cod, we add the oil in thread as it is blended, if it thickens too much we add a little cooking water of the cod.
5
To finish, we open and fill the aubergines with the ajoarriero, the grated boiled egg and the finely chopped walnuts.
CategoríaAubergines
Ingredientes
Ingredients
4 aubergines from Almagro
500 grs of patatos
250 grs cod
3 garlic cloves
2 boiled eggs
4 chopped nuts
Olive oil
Salt
