Most of you know I love cooking and being abroad has not stopped me cooking my specialities or trying new ones, so I am going to start a new category: Cuina erasmus, translated Erasmus cuisine, because I think being far from mom has nothing to do with eating bad and enjoying cooking.

The first thing to know: The erasmus cuisine technique is based on opening the fridge, looking what the hell remains there and start thinking how to mix the ingredients you have so it tastes good, otherwise you can plan your cooking so it is more safe and you do not have disgusting surprises, I have tryed both and I am stil alive.

Today: Stuffed aubergines:

ingredients:

• 1 aubergine
• 1 tomato
• 1/2 onion
• 4 or 5 mushrooms
• 1 egg
• mozzarella
• garlic
• olive oil
• spice: sweet pepper

Procedure:

Cut in the long way the aubergine, do some cuts in crosses in the aubergine meat so it will bake better, put some salt and olive oil on them and bake more or less 20 min at the oven at 200º aprox. ( you can do it whenever you want and keep the baked aubergine until you use it, for example I am now baking them while I write this and I have not bought yet the ingredients)

Cut the onion and the garlic in small pieces, fry them and add after the tomatoe into pieces or grated, when the tomatoe starts frying add the mushrums cutted in thin slices. When you have cooked this add to the mix the aubergine meat removed so you keep the peel for stuffing it, a spoon is a good help. Just befor finishing frying it add the sweet pepper spice.

Then you can add or not, whatever you prefferr, this time I am going to try it to add a shaked egg to the mixture so it will be a more consistent mass and then fill the aubergine peels with it. Finally spread some mozzarella on them and put them in the oven to gratiné. If you put egg I recomend you letting more time being baked so use only the lower resistances.

Bon profit.