Ingredients
- 4 eggplants
- 2 cans of octopus in oil
- 2 cans of mussels in brine
- 40 g of butter
- 200 g of grated cheese
- 50 g of flour
- 400 ml of non-fat milk
- Nutmeg
- Black pepper
- Salt
Preparation
Cut the aubergines in half and put them in the microwave 20 minutes, at 770w. Then we take the meat from the eggplants and chop it. Reserve the empty eggplants in a baking plate.
Mix in a hot pan the butter, previously melted, with the meat of the aubergines, the flour, the milk, the salt, a pinch of nutmeg and a pinch of black pepper, until we have a homogenous and golden dough. Next we will add the octopus and the mussels, previously drained, and leave it mixing a couple of minutes more.
Add the previously prepared stuffing to the empty aubergines, add the grated cheese on top and grind them in the oven.
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Recipe typeMain course
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Total Time60 minutes
