Chef’s tip
“The tomato can be replaced by a bechamel sauce“
| 2 large aubergines | |
| 300 g of minced veal | |
| 250 g cooked chickpeas | |
| 100 g fried tomato | |
| Grated Parmesan cheese | |
| 1 chopped onion | |
| Paprika | |
| Salt | |
| Virgin olive oil |
A complete meal with vegetables, farinaceous and protein foods in a single dish
| 1. | Cut the aubergines in half, open in the shape of a canoe. Empty them and chop them up. |
| 2. | Mash the cooked chickpeas adding a little paprika to taste. |
| 3. | In the oil cook: the onion, meat and chopped aubergine, and add a pinch of salt. Pour in the chickpea purée and mix it all together. |
| 4. | Fill the aubergines with the preparation and cover them with the tomato and parmesan cheese. |
| 5. | Bake in the oven for 15 minutes at 180º. |