Smoked stuffed aubergines

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

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

Its elaboration in the smoker * gives them a unique touch that we can also customize with our favorite herb. I have added a few sprigs of rosemary in the smoker, and a little oregano to the oil to add more aroma and flavor to the vegetables, but you can use your favorite herb: thyme, basil, mint... You can even substitute the water in the smoker for a liquor, and thus provide it with even more flavor. Endless possibilities for a very original way of cooking food, with an incomparable flavor that also does not add fat or calories to our plate. I can't think of anything better to enrich our vegetables naturally.

*As you will see in the photos, I have used the Nordic Ware smoker , but exactly the same is true for the Zwilling smoker , or for smoked on barbecues (ideal barbecues with lids designed for this).

Nordic Ware smoker , Pallarès carbon steel knife and Bra Efficient nonstick saucepan .

Ingredients

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

Elaboration

1. Cut the aubergines in half. With the help of a knife we ​​make cross cuts. In a bowl , mix the oil with the oregano. Salt the aubergines and paint with the olive oil and oregano.
2. At the bottom of the smoker we put a tablespoon of apple wood shavings , which are my favorite for vegetables, and we put 250ml of water in the container to smoke with steam. Cover and let cook for 30 minutes over 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 have used the one from Bra in these cases) we sauté the onion and the red pepper. When the aubergines are ready, with the help of a spoon we empty them and add the meat of the aubergines already cut to the vegetables, together with a little chopped parsley. Add 4 tablespoons of homemade fried tomato, and sauté for a couple of minutes. Add the Parmesan and mix well.
4. Fill the aubergines with the vegetable mixture and finish with a little grated cheese. Return to the smoker (without adding more shavings), and let 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 mill and Pallarès carbon steel knife .