6 aubergines, elongated variety
¼ kefalotyri cheese (a type of hard cheese), cut to 6 thin and long pieces
2 large tomatoes, mashed
2 onions, finely chopped
8 cloves garlic, finely chopped
2 cups olive oil
2 teaspoons salt
a) Wash the aubergines, remove their stems and place them in salted water to ‘sweeten’ them a little.
b) Slice them in half lengthwise and scoop out the pulp with a teaspoon, being careful not to damage the skin. Season them with salt and fill each ‘trough’ with a piece of cheese and a little from the finely chopped garlic and onion.
c) Use a pot to sauté half the onion in olive oil for five minutes and arrange the aubergines next to each other in the pot.
d) Top them with the mashed tomato, add a large glass of water and let the meal cook on low heat (100oC) without stirring. When the meal is done, serve and sprinkle each serving with grated cheese (kefalotyri).