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Stuffed aubergines with Biodynamic EVOO

Ingredients:castillo de canena - cocina con encanto

3 aubergines

500 ml semi-skimmed milk

50 g Corn flour

Sea ​​salt

2 or 3 Tablespoons of Biodynamic Extra Virgin Olive Oil Castillo de Canena

Freshly ground pepper 5 colors pepper just milled

50 g Butter

Minced beef

1 chopped onion

100 g Parmesan cheese

300 g Bolognese Sauce or tomato sauce

Preparation:

– Prepare a bechamel with the milk, butter and corn flour. Let stand.

– Wash aubergines and cut lengthwise in half, remove the green part and place them in the oven at 200ºC during 20 minutes.

– Remove aubergines from the oven. Take the flesh of the aubergines and chop it.

– In a pan with a tablespoon or two of Biodynamic Extra Virgin Olive Oil, add the chopped onion. Leave browning.

– In the same pan, add aubergines flesh cut in very small pieces. Later, when flesh is hot, add the bolognese or tomato sauce.

– Place aubergines in a baking tray and fill them with the preparation of the pan. Cover them with the bechamel first and afterwards with the parmesan cheese. Bake it for 10-15 minutes and… enjoy it!!

This recipe was published at Alejandra Feldman’s webpage www.cocinaconencanto.com Thanks! :)

July 2014

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