Stuffed aubergines with pork, bacon and talagani (halloumi-like cheese)
Ingredients
- 4 small aubergines
- 200g pork, cubed
- 100g talagani cheese
- 100g bacon, chopped
- 2 cloves garlic
- 2 onions, chopped
- 1 hot red pepper, chopped
- 150g tomato puree
- 50ml white wine
- salt, pepper, and thyme
Directions
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Wash and pierce the aubergines. Bake in a preheatedoven at 180°C for 20 minutes.
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In a pan with a little hot oil, sautee the onion, garlic, pepper, bacon, and pork. Add the wine and tomato puree, salt, pepper, and thyme. Add a little water and continue simmering until the meat is soft and the sauce is well combined.
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Take the aubergines out of the oven and cut them halfway through, but not completely. With a fork, mash the flesh of the aubergines and fill it with the pork and bacon mixture.
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Cut the talagani into thin slices and spread it over the meat. Place the aubergines on the oven grill for about 5-10 minutes, until golden brown.
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