Pepper stuffed Almagro Aubergines
Clean the aubergines by removing the spines on the stem with scissors.
In a pan add plenty of mineral water with salt, garlic, half the cumin and a bay leaf.
When it starts to boil add the aubergine and cover so that it cooks completely for 18 minutes.
Leave to stand in the stock until cool.
In a bowl add the vinegar, paprika and olive oil. Using a blender, blend until smooth.
Add the remaining cumin, a little of the cooking water (250ml) and the garlic that we cooked before boiling the aubergines.
Open the aubergine in half and stuff with the roasted peppers.
Cut the fennel sticks in half and pierce the aubergines with them (1 stick per half).
Add the aubergines and paprika mixture in a pan on a low flame until it boils.
Fill the aubergine jars to the top with the hot stock and close tightly. Turn the jar upside down with the lid facing down and let them cool for 24h at room temperature.
