The aubergine is a very common ingredient in Serrats’ cooking. And it’s no surprise because it can take the form of as many recipes as imaginative chefs are part of this family: escalivada (Catalan dish of smoky grilled vegetables.), moussaka, canapés and all types of fillings with which you never cease to surprise us.

Today’s recipe, which in addition to anchovies includes pumpkin and cured goat’s cheese, was sent in by Pilar Ruiz, who on her blog “Aprendiendo a cocinar” (Learning to cook), has a collection of all types of recipes, where the main feature are those by her mother Cristina, the best cook she knows and who we would also like to say hello to here.

Ingredients:

• 2 aubergines
• 1/2 pumpkin
• 1 onion
• 3 cloves of garlic
• 1 tin of anchovies from the Bay of Biscay
• Cured goat’s cheese
• 125 ml of extra virgin olive oil
• Salt and pepper

Preparation:

1. Preheat the oven to 180º
2. Cut the aubergines in half lengthwise and make a few lengthwise cuts in the flesh.
3. Add salt and pepper and a dash of oil.
4. Place in the oven on parchment paper and let them cook for half an hour.
5. Remove them from the oven and let them cool.
6. When they are cold, remove the flesh and set aside the empty aubergine halves.
7. Slowly sweat the finely chopped onion in a large frying pan.
8. Add the chopped garlic, the diced pumpkin and last of all, the chopped aubergine flesh.
9. Let it cook for 30 minutes so that all the ingredients and flavours blend properly.
10. Fill the aubergine halves with this mixture.
11. Place 3 anchovies on each aubergine.
12. Grate the goat’s cheese and sprinkle it on the aubergines.
13. Put them back in the oven and grill them for about ten minutes to melt the cheese.

Ready to serve and enjoy. Thanks Pilar and Cristina!

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