Eggplant with prawn and mushrooms


Split the eggplants in half, from top to bottom. Make a few deep stripes on the inside. Put them on a baking sheet, salt and throw a good stream of oil. Put the oven at 200º, up and down. When you see that being soft, remove them from the fire and let them cool.

Empty the pulp of the eggplant and leave it as a boat. Save the pulp.

In a pan cook the mushrooms, season with salt and pepper. Once cooked add the pulp of the eggplants. Separate the pan from the heat and try to carve the contents with a blender.

Once crushed, add the prawns. If they are raw better.

Fill the boats, with the filling that we have prepared, that are well filled and put them on a tray. Put a béchamel a little thick (can be made or bought), cover with grated cheese and brown it. Oven at 200º.

I hope you like them.