Smoked stuffed aubergines

Lola Bernabé, author of Loleta Life&Market , brings us an ideal recipe for any occasion. The stuffed eggplant recipe is a classic, but smoked as she suggests, it gives it an extra flavor that you will fall in love with. Enjoy!

Eggplants are in season and are one of the most versatile garden vegetables. In an omelette, sautéed, roasted... or like these, stuffed. They are usually stuffed with meat but the version I bring you today is lighter, so you can enjoy them without neglecting the bikini operation.

Cooking them in a smoker * gives them a unique touch that we can also personalise with our favourite herb. I have added some rosemary branches in the smoker, and a little oregano to the oil to add more aroma and flavour to the vegetables, but you can use your favourite herb: thyme, basil, mint... You can even replace the water in the smoker with a liqueur, thus giving it even more flavour. Endless possibilities for a very original way of cooking food, with an unbeatable flavour that also does not add fat or calories to our dish. I can't think of anything better to enrich our vegetables naturally.

*As you can see in the photos, I have used the Nordic Ware smoker , but exactly the same goes for the Zwilling smoker , or for smoking on barbecues (barbecues with a lid designed for this are ideal).

Nordic Ware smoker , Pallarès carbon steel knife and Bra Efficient non-stick saucepan .

Ingredients

• 2 eggplants
• 2 sprigs of rosemary
• 1/ teaspoon salt
• 30ml extra virgin olive oil
• 1 teaspoon dried oregano
• 1 tablespoon apple shavings
• 1 fresh onion
• 1/2 red pepper
• 2 tablespoons of fried tomato
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon grated cheddar and mozzarella cheese mix or your favorite cheese as long as it melts well
• A few sprigs of parsley

Elaboration

1. Cut the eggplants in half. Using a knife, make some crosswise cuts. In a bowl, mix the oil with the oregano. Add salt to the eggplants and brush with olive oil and oregano.
2. At the bottom of the smoker we put a tablespoon of apple wood chips , which are my favorite for vegetables, and we put 250ml of water in the steam smoking container. We cover and let it cook for 30 minutes on high heat. After this time, we let it rest inside the smoker.
3. Meanwhile, chop the onion and red pepper. In a frying pan or saucepan (I used the one from Bra in these cases) sauté the onion and red pepper. When the aubergines are ready, empty them with a spoon and add the already cut aubergine flesh to the vegetables, along with a little chopped parsley. Add 4 tablespoons of homemade tomato sauce and sauté for a couple of minutes. Add the parmesan and mix well.
4. Fill the eggplants with the vegetable mixture and finish with a little grated cheese. Return to the smoker (without adding any more shavings) and cook over high heat for 10 more minutes.
5. Serve with a sprig of parsley on top.

Nordic Ware smoker , Le Creuset salt or pepper grinder and Pallarès carbon steel knife .