So simple yet so full of flavour, these stuffed eggplants are also used to make delicious sandwiches the locals take to the beaches of Menorca.

• Menorcan Stuffed Eggplant

INGREDIENTS: ​

• 1 kg of eggplants
• 300 gr. onion
• 150 gr of green pepper
• 4 garlic cloves
• 4 large tomatoes
• breadcrumbs
• sweet paprika
• thyme
• parsley
• oregano
• salt 
• extra virgin olive oil
• 1 egg

METHOD:

1. Clean and cut the stems off the eggplants, cut them in half and cook them in boiling salted water for approximately 15-20 minutes until they are soft.
2. Drain them and let them drain all the water. Once they are cold, remove the pulp from the eggplants with a spoon and set it aside, leaving it about half a centimetre thick so that the eggplants are shaped like a little boat.
3. We will make the sofrito, put the oil in a frying pan and fry the onion, garlic, and green pepper. Once it starts to take color, add the grated tomatoes, adjust the salt and give the sofrito a special touch with the thyme. Let it reduce. Once reduced, add the reserved eggplant pulp and season with salt and pepper. Leave for another 5 minutes for the sofrito to mix.
4. We beat the egg and, as my mother-in-law taught me before, we add it to the sofrito so that the mixture binds better. (My mother-in-law even added a boiled and mashed potato.)
5. Now place the eggplant boats in a baking dish, placing them side by side, and fill them with the previously prepared sauce.
6. When placed side by side, they will take the shape of a little boat when filled, and that is when we will make a mixture to sprinkle on top of them.
7. When placed side by side, they will take the shape of a little boat when filled, and that is when we will make a mixture to sprinkle on top of them.
8. When placed side by side, they will take the shape of a little boat when filled, and that is when we will make a mixture to sprinkle on top of them.
9. When placed side by side, they will take the shape of a little boat when filled, and that is when we will make a mixture to sprinkle on top of them.
10. Take the breadcrumbs, paprika, parsley, oregano and sliced ​​garlic and mix.
11. Sprinkle each boat with the mixture.
12. We drizzle with a good splash of olive oil and bake for 20 to 25 minutes at 180ºC.