Spanish-style stuffed aubergine

Directions

• Preheat oven to 200°C. Line an oven tray with baking paper.
• Cut the aubergines in half lengthwise and season with salt.
• Drizzle the tray with some olive oil.
• Place the aubergine on the tray skins up. It is important that the flesh side is in contact with the tray.
• Bake for 20 minutes – 200°C.
• In the meantime, cook the stuffing.
• Stuffing
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the chopped vegetables: onion, garlic, red bell pepper and carrot.
  *You can also add 1-2 slices of jamón, finely chopped with the vegetable for extra flavour.
• Cook until soft and golden, about 5 minutes.
• Add the minced chicken Brown, stirring with a wooden spoon and break the mince up.
• Add the tomato paste and pour the white wine. Cook for another 2 minutes.
• Lower the heat and add the flour, stirring with the wooden spoon. Cook for 1 minute.
• Pour the milk and bring into a boil.
• Simmer stirring with the spoon for 5 minutes.
• At this point the aubergine should be roasted. Remove from oven and turn them over to scoop out the flesh.
• Using a tablespoon, scoop out the aubergine flesh, be careful not to break the shells.
• Chop the flesh and add it to the skillet, cook for 2 minutes.
• Pile stuffing into shells using 2 tablespoons.
• Sprinkle with some cheese and bake at 220°C for 5-6 minutes or until the cheese is melted.
• Serve with some side salad.