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Stuffed Aubergines



2 onions, peeled and sliced

2 small aubergines

1 can Mayor Tomato Pulp

4 small potatoes

Half a cup chicken stock

2 garlic cloves


For stuffing:

An onion, peeled and finely chopped

2 beaten eggs

400g minced meat

2 garlic cloves finely chopped

Salt and pepper



Half each aubergine in two. Carefully scoop the inner part and cut into small cubes. Soak the 4 aubergine halves in salted water for 1 hour. Meanwhile, lightly fry the minced meat. Add the onion, ¾ of the aubergine cubes, garlic and some salt & pepper. When ready fill the aubergine halves with the meat mixture. In a large pan, lay out the sliced onions and place the filled aubergines. Add the remaining aubergine cubes and the potatoes. Add the Mayor tomato pulp and chicken stock. Cook for 20 minutes. Serve warm.


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