Stuffed eggplant

This improvisation stuffed eggplant recipe has its reason. Having a husband owns a fruit and vegetable store, which often do you find yourself at home with a lot of vegetables in good condition, but is no longer good enough to put them on sale, and this is what happened to me a few weeks ago, when I came home with nothing more and nothing less than four kilos of eggplant.

In the event, the idea of doing this this recipe stuffed eggplant, which were very rich and even liked my toddler of 2 years old. To make these stuffed eggplant, need the following:

Stuffed eggplant Ingredients (serves 4):
4 eggplants
1 or 2 leeks
1 or 2 onions
3 cans of tuna
200 ml. cream (or milk, or a mixture of both)
1 small glass of champagne or white wine
grated cheese
salt

Development of stuffed eggplant:
1. Wash, dry and cut the eggplants in half lengthwise.
2. Drain the eggplant with a knife and season.
3. Book eggplants face down on absorbent paper to release the maximum amount of water possible.
4. Meter eggplant meat in a bowl with water and salt. After about 10 or 20 minutes, remove from water and drain well.
5. With oil cans tuna, saute the leek and onion, all finely chopped, with the flesh of the eggplant also chopped. Once well fried, add the glass of cava, and wait for the alcohol to evaporate.
6. Add the tuna and cook everything well.
7. Incorporate the cream, and mix. Keep a couple of minutes, stir, and turn off heat.
8. Fill eggplants bodies with the help of a spoon.
9. Add the grated cheese over the stuffed eggplant (in this case, I added sliced ​​cheese, but better be scratched), and bake 30 minutes at 220 º C.

As you see, the stuffed eggplant recipe requires basically work the sauce, stuffing and baking. It's easy and I'm sure you will like. Try and tell me.Until next time!