Delicious recipe for stuffed aubergines au gratin with which you will surprise all your guests.
First of all, cut off the ends of the aubergines and place them upright on a baking tray.
Step 2. Bake for 45 minutes at 190ºC.
Step 3. Keep an eye on them to remove them, if necessary, before they get too wrinkled.
Empty the aubergines taking care not to break them. Reserve the aubergine flesh in a bowl.
Step 5. Mount the blade accessory on our food processor.
Step 6. Add the aubergine flesh and a peeled garlic.
Step 7. Blend for 30 seconds on speed 5.
Step 8. Replace the blade accessory with the remover accessory.
Step 9. Add 30 ml of olive oil.
Step 10. Cook for 3 minutes at 120ºC and speed 2.
Step 11. Add 150g of onion, previously chopped.
Step 12. Cook for 4 minutes at 120ºC and speed 2.
Step 13. Add 350g of chicken breast cut into small cubes.
Step 14. Cook for 10 minutes at 120ºC and speed 2.
Step 15. Without removing the lid, through the filling hole, add 40ml of white wine, leaving the cap open to allow the alcohol to evaporate.
Step 16. Cook for 2 minutes at 120ºC and speed 2.
Add 200g of finely chopped mushrooms and season to taste with salt and pepper. Put the lid back on and close the filler cap.
Step 18. Cook for 5 minutes at 120ºC and speed 2.
Step 19. Set the contents aside in a bowl.
Step 20. With the help of a spoon, fill the aubergines. Sprinkle grated cheese on top and bake in the oven for 10 minutes at 180ºC.
Our aubergines are ready to serve.
4 servings