My grandmother cooked this dish to perfection in a kitchen so old fashioned that many would think it is impossible to produce anything tasty. But she did, time after time. My version is very close to hers. It is traditionally eaten during the summer in Majorca and it is much loved by anyone who tries them.
Ingredients for 5 people
5 aubergines
200 gr. Minced meat, pork or beef
2 slices stale bread, soaked in milk
1 small onion
Oregano, salt, pepper
2 cups regular tomato sauce (see basic tomato sauce)
Breadcrumbs to sprinkle on top
Cut the top end of the aubergines, cut them into half lengthwise. Scoop out the interior with the help of a knife or a spoon. Reserve the aubergine meat.
Finely chop the onion and aubergine meat, mix with the meat, bread, oregano, salt and pepper.
Stuff the aubergine skins with the farce. Push some breadcrumbs on top of the stuffing.
Gently fry the aubergines in a little oil; starting with the stuffing side down for 5 minutes until brown, then the aubergine side down, until the aubergine feels soft if you put a fork in it.
Arrange the stuffed aubergines in an ovenproof dish. Cover them with the tomato sauce. Sprinkle more breadcrumbs on top. Cook in the oven at 180ºC for 40 minutes, until bubbling and cooked through.
Serve hot with fries.
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