Eggplant boats

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Ingredients: 2 medium aubergines - 100 g of stretched curd cheese - cherry tomatoes - salt - oil.

Preparation: cut an aubergine lengthwise and remove the pulp, and cut it into pieces, together with the other aubergine. Divide the boats obtained, into 2 others, in order to have 4 boats in total. Salt the aubergine pieces for an hour. Meanwhile, cook the aubergine boats for 20 minutes at 200 ° in a preheated oven.

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After an hour, squeeze the aubergines cut into chunks to remove the bitter liquid. Cut the cherry tomatoes into chunks, and cook them together with the aubergines in a non-stick pan with hot oil. When the aubergines are cooked, stuff the boats and cover with slices of cheese, or mix together the mushroom aubergines with the diced cheese, the important thing is that the top of the boat is covered with cheese. Bake for another 20 minutes at 180 °.

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