Charlota of aubergines and meat

All the Eggplants They can be eaten in many ways, fried, baked, sautéed, cooked, stuffed, etc. The most used are the stuffed ones, but today we show you one very banguardist technique to fill them and give a more luxurious touch to our dishes.

This technique or recipe was called charlotte, which is nothing more than a fan arrangement of the food that we want to fill, in this case the aubergines, and then close it and turn it so that it remains as a stuffed half-circumference spice.

Ingredients

• 1 eggplant and a half.
• 1/4 kilo of minced pork.
• 1/2 large onion.
• 1 large green bell pepper.
• 2 medium toamtes.
• 2 garlic cloves.
• 1 glass of white wine.
• Water.
• Olive oil.
• Salt
• Thyme.
• Oregano.
• Parsley.
• Piece of goat cheese or cured.

Preparation

Firstly, we will prepare the meat. To do this, we will chop the garlic, onion, green pepper and tomato into very small cubes. We will put this in a pan with a good drizzle of olive oil, and we will make a sauce.

When the stir fried is golden brown, we will add the meat that we will sauté well and we will add the salt, parsley, oregano and thyme. We will cook 5 minutes and add the white wine, when it evaporates we will add water until it covers and we will let it cook for about 20 minutes.

Later, when we see that the meat is almost ready, we will peel the aubergine and cut it into slices. Are you we will give a heat stroke, round and round, in a frying pan with a drizzle of olive oil.

Lastly, we will prepare the charlotte. We will take a small bowl and cover it with the aubergine sheets, covering the bottom well, then we will fill it with the meat, close the charlota well and turn it on the plate. To finish, we will put some cubes of goat cheese or cured cheese and we will put it in the oven for about 3 minutes to gratin.

More information about the recipe

Total time 50 minutes

Kilocalories per serving 328