I don't know if you like Eggplants and if you have discovered the amount of recipes that we can prepare with them. I propose these to you, with a filling from walking around the house and very easy to prepare. If you have an aubergine, olives, yesterday's bread, one or two tomatoes and some cheese (I make them with mozzarella but you can use another) you will not have to go shopping to prepare today's lunch (or dinner).

The strips that are on the aubergine halves are of puff pastry. I put it because it had some clippings of empanadillas that I had prepared the day before, but you don't have to put them on.

Aubergines stuffed with olives

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A vegetarian dish that does not have complicated ingredients. Do you dare to prepare them in Thermomix? I'm sure you are going to love them.

Ascen Jimenez

Kitchen: cuisine
Recipe type: vegetables
Rations: 2

Cooking time: 50M
Total time: 50M

Ingredients

1 large eggplant
40 g of bread from the day before
110 g of natural tomato (2 small tomatoes)
20 g of extra virgin olive oil
1 garlic clove
12 pitted black olives (or we remove the pit from them)
85 g de mozzarella
Oregano
Sal Island
Puff pastry (optional)

Preparation

We cut the mozzarella into pieces and put it in a basket so that it is well drained.
With a knife, we cut the eggplant to obtain two halves like the ones seen in the photo. We remove the pulp with a lace and / or with a spoon. We reserve the outer part as it will be our container. We put the pulp in the glass and program 3 seconds, speed 4. We take it out of the glass and reserve it.
Now we put the bread in the glass and chop it with a couple of turbo strokes. It does not have to be grated, just chopped. We take out and reserve.
Next we add the tomatoes, quartered, and program 3 seconds, speed 5. We take out and reserve too.
We put the oil and the garlic clove in the glass. We program 1:30 minutes, 100º, speed 1.
Add the pulp of the aubergine that we have just chopped and program 2 minutes, varoma temperature, counterclockwise, spoon speed.
We add the tomato and, now without a beaker, we program 3 minutes, varoma temperature, counterclockwise, spoon speed.
We put this mixture in a large bowl. We remove the garlic. Add the olives, the chopped bread and the chopped and drained mozzarella.
We add oregano and salt to our liking. We mix everything with the spatula.
With a spoon we fill the aubergines with the mixture that we have just prepared.
Bake at 180º for 40 minutes. If we have puff pastry, in the middle of cooking we can put some strips on our aubergine halves, as seen in the photo.
We serve hot.

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Aubergines stuffed with olives