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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Paxxi
traditional
contemporary
Level of difficulty
Time needed
85 minutes
INGREDIENTS
4 medium aubergines
200 g Grated Cheeses Mix DODONI 
1 clove of garlic, melted
500 g potatoes
150 g DODONI cow graviera
2 eggs, at room temperature
2 tsp olive oil
1 tbsp chopped parsley
3 tsp salt
1 tsp pepper
20 g breadcrumbs
PREPARATION 
Wash the aubergines, cut off their ends, and then cut them in half. Use a teaspoon to remove the flesh from the aubergine halves, leaving a border around the edges, and repeat with the remaining aubergines. Place the aubergines on parchment paper in an oven tray, drizzle with 1 tsp olive oil, 1 tsp salt, and 1 tsp pepper, and bake for 20-25 minutes at 220° C, or until softened but not melted. Once they are ready, take them out of the oven and let them cool down. Score the potatoes with a knife, add them to a pot and cover with water. Αdd 1 tsp of salt and let boil for 20 minutes until they soften (pierce them with a fork to check if they are ready before taking them out). Put the aubergine flesh on a cutting surface and cut it into squares. Heat 1 tsp of olive oil in a saucepan on a high heat, sauté the garlic for ½ minutes and continue with the aubergine flesh until cooked and all liquids evaporate. Remove the potatoes from the pot and mash them with a fork or a potato masher.
EXECUTION 
Add the mixture of the pan to a large bowl along with the mashed potatoes, 150 g Grated Cheeses Mix DODONI, the eggs, 1 tsp salt, 1/8 tsp pepper, parsley and mix well. Cut the DODONI cow graviera into slices 3-5 mm thick and place in the aubergines. Then stuff them with the mixture of the bowl, and sprinkle 50 g Grated Cheeses Mix DODONI and breadcrumbs on top. Bake them in a preheated oven at 220 °C, for 25 minutes, until golden.
