- 2 aubergine
- 2 chicken breasts
- Salt and black pepper
- 300g mushrooms
- Half a golden onion
- Cheese for gratin
- Extra virgin olive oil Palace Blend de Palacio Marques de Viana
We begin by cutting the aubergines logitudinally, and then, with the help of a knife and a spoon, empty the contents. We put them aside.
Meanwhile, in a frying pan fry the onion cut into small squares. We add the meat of the aubergine that we have separated previously, and the mushrooms. In another frying pan, brown the chicken breasts and when they have cooled, crumble it. When we have everything, mix it well and cook it a little more.
On the other hand, we will preheat the oven to 200 degrees for 8 minutes. Choose a large dish and place the empty aubergines, and lowering the oven to 150 degrees let them do a little without being burned. Then take the tray out of the oven and fill the aubergines. With the help of a spoon we distribute the sofrito that we had done before.
Return to the oven for 10 minutes at 150 degrees. When they are ready, take them out and add the cheese. Put it back in to grill it. Increase the power of the oven. When the cheese is melted to your liking take them out and … ENJOY!