Stuffed aubergine

Cut the eggplant in half by removing the stem. Make horizontal and vertical cuts WITHOUT BREAKING THE SKIN.

Add oil on top of the verengena and about 20 mins at 200g (keep an eye on it, it depends on the oven).

Pan fry the corn on the cob and plate it.

WHILE, fry the onion and pepper with salt, oil and garlic.

When the onion is about to be cooked, add the minced meat (any meat, even a minced amburger), add the spices to taste: paprika, thyme, oregano, salt and black pepper.

By the time the meat is done, the eggplant should be done.

Empty the aubergines with a spoon without breaking the skin (if it breaks it can be sealed with gratin cheese) and cut into pieces adding salt, paprika, thyme and oregano.

Add the eggplant flesh to the stuffing mixture, add the jar of crushed tomato, hot sauce and red wine.

wait until the liquid is practically consumed

fill the aubergines with the mixture and put gratin cheese and oregano on top.

put the eggplant in the oven (heat mode only on top because the eggplant is done) until the cheese is melted and golden brown.