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Aubergine stuffed with Bacon Extra Quality
- 200 gr Bacon Extra Primor
- 3 aubergines (cut in half in the longitudinal direction)
- 1 tablespoon olive oil
- 3 chopped garlic cloves
- 1 chopped onion
- 2 stems of fresh thyme
- 1 tip fresh rosemary
- 1/2 lemon juice
- Salt
- pepper q.s.
- 2 tablespoons fresh coriander
- 70 gr mozzarella cheese (which melts well)
- With the help of a tablespoon, remove the flesh of the eggplants very carefully to keep the skin;
- Cut the eggplant pulp and Bacon Extra Primor into very small cubes;
- Sauté in olive oil together with garlic and onion;
- Add thyme leaves and rosemary;
- Season with a little salt and pepper and cook until the eggplant starts to come apart;
- Sprinkle with lemon juice and remove from heat;
- Add yogurt and coriander;
- To involve;
- Stuff aubergines with the mixture and cover with mozzarella cheese;
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