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