AUBERGINES STUFFED WITH MEAT AND serrano HAM FROM teruel Ingredients for 4 people: - 3 large aubergines or 6 small ones. - 2 onions. - 1 carrot. - 3 soup spoons of tomato sauce. - 300 g. minced meat. - 2 slices of serrano ham from Teruel. - Grated cheese. - Extra virgin olive oil. - 100 g. of flour. - 100 g. of butter. - 1 litre of milk. - Salt. - Pepper.
Plate of stuffed aubergines with cheese from Aragón.
Preparation: Firstly, pre-heat the oven to 180ºC. While the oven is heating up wash the aubergines and cut them down the middle lenthways. Make little surface-deep cuts in them then season with a pinch of salt and sprinkle them with extra virgin olive oil and put them into the oven at 180ºC for 20-30 minutes. Afterwards take them out of the oven and leave them to cool down.Next, remove the pulp and set it to one side on a plate, then put the onion and carrot (well chopped) in a frying pan to cook. When they're half way thorugh being cooked add the minced meat and the ham from Teruel (well chopped). Let everything cook a few minutes and then add the aubergine pulp and the tomato sauce. Next, make a very thin bechamel sauce and add a few teaspoons of the sauce to the minced meat and vegetable mix. Then, we stuff the aubergines (that we emptied of pulp earlier) with the meat,vegetable and bechamel mix. Use the rest of the bechamel sauce to cover the stuffed aubergines and also sprinkle grated cheese on top before putting it into the oven to grill for a few minutes, until the cheese goes golden and crispy.
|
