Preparation time: 20 min
Cooking time: 25 min
Serves 4
INGREDIENTS
- 2 eggplants
- 4 merguez
- 1 egg
- 1 teaspoon minced coriander
- 1 count pine pinion
- 1 tbsp chopped lemon confit
METHOD
Preheat the oven to 180 ° c
Cut the aubergines in half and dig the flesh without piercing the skin.
Get the meat of the merguez and mix with the aubergine meat to obtain a stuffing.
Stir in the egg, coriander, pine nuts and candied lemon.
Stuff the aubergines and put them in the pan then in the oven 25 min.