Menorcan stuffed aubergines

Wash the aubergines, trim the stalks and halve lengthways. Sprinkle 2 g salt over the flesh. Leave for 30 minutes, then rinse.

Score the flesh without cutting through the skin. Lower the halves into a pot of simmering water and cook for about 30 minutes until very tender. Drain carefully and cool for 10 minutes. Make the sofrito in the next step while they cook.

Peel the onion and garlic. Wash and deseed the pepper. Chop the onion, pepper and 1 garlic clove. Wash and grate the tomatoes, leaving the skin in your hand. Heat 40 ml oil in a sauté pan. Soften the onion, pepper and garlic over medium heat for about 10 minutes. Take off the heat until the aubergines are ready.

Use for the recipe: half a green pepper (prepare 1 green pepper).

Scoop out the aubergine flesh without tearing the skins. Chop and add to the sofrito with the tomatoes and remaining 4 g salt. Cook over medium-low heat for about 20 minutes until the juices reduce. Crack and beat the eggs. Pour into the pan and stir over low heat for about 2 minutes. Stir in 20 g breadcrumbs and cool for 5 minutes.

Heat the fan oven to 180 °C. Wash and chop the parsley with the remaining garlic (1 clove). Mix with the remaining 40 g breadcrumbs. Grease a baking dish with 5 ml oil. Arrange the skins and fill with all the mixture. Top with the garlic and parsley crumbs and drizzle with the remaining 15 ml oil. Bake for about 30 minutes until golden.