Peel and cut the onion into small cubes (“brunoise”)
Peel and cut the garlic into small squares (“brunoise”)
Grate the tomato. They use the “tomatiga de ramallet”, hanging tomatoes that are kept over some time that only lose a small amount of water.
Cut the green pepper into small squares (“brunoise”)
Wash and chop the parsley.
Wash and cut the head of the eggplant.
Soak bread crumbs in milk.
Grind dry bread crumbs with garlic and parsley, paprika and olive oil to make a paste that will cover the eggplant.
To make the “oliaigo”
In a pan sauté the onion with the garlic first.
When golden, add the grated tomato.
Simmer 5 minutes and add the green pepper.
Let everything cook and add half of the chopped parsley.
Set aside in the refrigerator until you use it.
For the eggplant
In a pot with salted water, boil the eggplants whole until they are tender.
Cut them in half, lengthwise and empty them with a spoon, leaving them about 1/2cm thick.
In the hand blender’s glass, place the eggplant flesh, the “oliaigo”, two eggs, the bread crumbs soaked in milk and a pinch of sugar. Blend everything together to make a fine paste.
With this paste, fill the half eggplants.
Cover the entire surface with a paste made from the dry bread crumbs, the remaining parsley, paprika, garlic and olive oil.
Bake in the oven at 180ºC for 30 minutes. This bakes the filling, browns the breadcrumb covering and heats the eggplants.
