Baked eggplants with cheese
Difficulty: Fácil
6 short eggplants, 240 grams of tender manchego cheese, 3 cups of wine, 6 tablespoons of extra virgin olive oil, and salt.
Preparation
The unpeeled eggplants are split into two pieces. On the part of the pulp are made several cross incisions and given the salt point, leaving them to rest for half an hour.
They are placed in a refractory source with the cuts up, they are sprayed with oil and put in the oven, often watering them with their own sauce. About half the cooking we'll throw in the white wine.
When the eggplants are made and golden, the fleshy part will have sunk. This cavity will be filled with well-shredded pieces of tender manchego cheese, replacing the tray in the oven until the cheese is fused. We'll be hot.
