I hope that you are well.  I follow here in Barcelona, but my head keeps thinking about Mallorca… I miss it so much that a few days ago I returned to prepare my favorite traditional dish from the island: the coca de trempó. But since I was left wanting more, today I will teach you how to prepare another typical recipe from the area, in this case, some delicious stuffed aubergines.

Another thing I like about this brand? Well, their products are ecologically grown: free of chemical pesticides, synthetic fertilizers and transgenics.

Ingredients
  • 3 eggplants (approx. 800-900 g)
  • 100 g finely textured soybean
  • 300-500 ml vegetable broth
  • ¬Ĺ onion
  • 1 garlic
  • 2 tbsp crushed tomatoes
  • 25 g white wheat flour
  • 200 ml natural vegetable drink (no sugar or flavors )
  • breadcrumbs
  • Salt
  • Oregano
Preparation
  1. In a large pot, heat the water to boil the eggplants.
  2. Clean the aubergines, cut off the stems and split them in half.
  3. When the water starts to boil, add a teaspoon of salt and dip the aubergines. Cover and cook for about 15 minutes or until the aubergines are tender.
  4. Drain the aubergines and when they are warm, empty them almost completely. Leave a border of about 3 millimeters. Reserve the eggplant meat.
  5. Heat a frying pan. Peel and chop the onion.
  6. When the pan is hot, add a little oil and fry the onion. While peeling and mincing the garlic.
  7. Start hydrating the soybeans. Place it in a saucepan and cover it with broth and cook over low heat until almost all the liquid is consumed.
  8. When the onion is well browned, add the garlic and cook for 1 or 2 minutes, preventing the garlic from burning.
  9. Now add the tomato, stir and then add the flour. Stir until the flour is integrated with all the ingredients and cook for about 3 minutes, stirring regularly.
  10. Now add the vegetable drink and cook until it forms a béchamel Stir regularly with a whisk to prevent clumps from forming.
  11. When the bechamel is ready, add the eggplant meat, stir and add salt and oregano to taste . Add the textured soybeans and mix well.
  12. Turn on the oven grill.
  13. While cooking Heat the oven, grease a bowl with oil and place the aubergines inside and fill them. Finally, sprinkle some breadcrumbs on top.
  14. Gratin the aubergines and serve hot. If you want, you can accompany them with a little tomato sauce.
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