Hi again! Today I've been cooking for you one of my favourite vegetable dishes. Aubergine has been part of Spanish cuisine for centuries. It was introduced by the Arabs in the early Middle Ages. Aubergine is low in fat, its skin has high antioxidant properties and it also helps to reduce cholesterol levels. I have filled these aubergines with pepper, tomato and leek. This is a tasty and healthy dish which helps with the consumption of fresh vegetables. I'm sure you are going to enjoy this traditional dish of our Mediterranean diet.
Ingredients:
(Serves 2)
2 aubergines
1 red pepper
1 tomato
1 small onion
1 leek
2 eggs
50 g grated cheese
Salt
Ground black pepper
75 ml. extra virgin olive oil
Difficulty and cooking time:
Easy
1 hour
Method:
Cut the aubergines lengthways, hollow out the flesh using a knife and a spoon. Be careful not to cut the skin.
Finely chop the leek, pepper and onion.
Peel and dice the tomato.
Put the olive oil in a frying pan, add the chopped leak, pepper and onion and salt to taste. Stir fry for about 10 minutes.
Then add the diced tomato and cook for about 4 minutes.
Finally add the diced aubergine.
Sprinkle with ground black pepper and salt to taste.
Add the eggs.
Cook over a high fire,stirring thoroughly until the egg begins to set.
Fill the aubergines with the resulting mixture using a spoon.
Preheat the oven to 200ºC, add the grated cheese and bake for 15 minutes using the grill too.
Our dish is ready! Serve it hot.
I hope you like it!
See you soon,
María
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