Stuffed Aubergine

A Delicious Dish!

Ingredients:

4 aubergines
2-3 potatoes
2 tomatoes
1-2 peppers
1 onion
3-4 cloves garlic
100 g corn from a can
100 g yellow cheese
vegetable oil
Black pepper
Instant vegetable soup

Method:

Halve the aubergines lengthwise. Make some cuts in the flesh of the aubergine. Salt lavishly and allow to rest for 15-20 min. to release the bitter juice. Wash, scoop out the flesh and arrange the aubergine shells in a baking tin. Boil the potatoes and cut into pieces.
Saute the finely chopped onion, garlic and peppers. Add corn, potatoes, tomatoes and spices.
Fill each aubergine half with the mixture. Dissolve the instant vegetable soup in ½ l of water. Pour it in the baking tin. Bake at 180 C for 20 min. Sprinkle with grated yellow cheese and bake for some more time.

Enjoy your meal!