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.

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.

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.

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

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

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