Stuffed aubergines

Category
Stuffed Vegetables

Time
1 and 1/2 hour

Difficulty
Easy

Cost
Very cheap

Ingredients

2 aubergines
2 potatoes
50g grated parmesan
100ml yogurt
1 clove garlic
olive oil

Cut the aubergines in round slices about 1 cm thick.
Put the slices in a bowl with salted water, cover and press under something heavy 30 minutes.
Meanwhile boil the potatoes in salad water, until tender. Peel and mash them with a potato masher. Add the parmesan, yogurt and minced garlic.
Drain the aubergines and fry them in hot olive oil. Fry until the slices are golden all over and drain.
Put half aubergines into a baking pan. Dispose the purée on the aubergine slices, then cover with the remaining aubergines.
Bake in preheated 180° C (356 F) oven 20 minutes.