Berenjenas con queso

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Recipe

Jaén

Olive oil

People: 0

Ingredients

6 short aubergines, 240 grs. of tender Manchego cheese, 3 glasses of wine, 6 tablespoons of extra virgin olive oil, and salt.

Preparation

Split the unpeeled aubergines lengthwise into two pieces. On the part of the pulp, several crossed incisions are made and they are given the point of salt, leaving them to rest for half an hour. They are placed in an ovenproof dish with the cuts facing up, drizzled with oil and placed in the oven, often sprinkled with their own sauce. Approximately halfway through cooking we will add the white wine. When the aubergines are done and golden brown, the fleshy part will have sunk. We will fill this cavity with pieces of well-crushed Manchego cheese, putting the tray back in the oven until the cheese melts. We will serve hot.