Portions / number of persons: 1
Preparation time: 20 minutes
Cook time: 10 minutes
Category: Hot and cold entries, vegetables and legumes, garrisons, Light
-1 spring onion
-1 clove of garlic
-1 spoonful of chopped parsley
-1 spoonful of boiled sweet corn
-A pellizquito of sugar
-A handful of grated cheese
-A handful of peeled pipes (optional)
-Ground white pepper
We wash the aubergines start them in half lengthwise, emptied them carefully leaving a little meat around, chop and reserve the filling. We put to cook in salted water shells of the average Eggplant for 10 minutes, or steam for 20 minutes. When they are, we let them drain in a colander.
Peel and chop tomatoes, garlic cloves and the onion. In a pan with a Ribbon of oil we sauteed the garlic and the onions, add Eggplant pulp, tomato, corn and sugar, we salpimentamos and come together until that tomato juice to evaporate, we sprinkle with parsley and fill the Middle aubergines, we sprinkle with grated cheese, peeled pipes and gratinamos until the cheese melts and is gilded.