Eggplant with merguez

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.