Ingredients
- 4 eggplants
- 2 large potatoes
- 4 beaten eggs
- 100 g grated cheese (Gruyère)
- 1 small glass of water
- salt and black pepper
- 2 tbsp. oil
- a little grated nutmeg
- oil for frying
- 1 slice of lemon
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Preparation
Cut the eggplants in half, carefully remove the flesh using a knife and cut it into small cubes. Reserve the eggplant punnets.
Peel the potatoes, cut them into cubes and fry them in a hot oil bath. Drain on absorbent paper.
Fry the eggplants and drain them on absorbent paper.
Put the diced eggplant, potatoes, salt, pepper, grated nutmeg, grated cheese and beaten eggs in a bowl and mix everything together.
Sprinkle the eggplant trays with salt and stuff them with the mixture. Place them in a gratin mold and pour water halfway up the trays.
Salt and add the lemon slice and oil. Bake in a preheated oven at 180°C until the stuffing is golden.
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source:Moroccan-cuisine.
