Aubergines and tomatoes from nîmes

Name: aubergines and tomatoes from nîmes
Total time: 60 min
Yield: 4
Ingredients: 2 eggplant; 0.5 lemon; 4 tomato; 75 ml olive oil; 3 slices bread; 150 gram raw ham; 2 toes garlic; 3 tablespoon parsley; 100 ml dry white wine

Ingredients

Directions

Cut the aubergines in half lengthwise.
Cut the flesh deep down over the entire length and rub it in with lemon juice and some salt.
Leave the aubergines for half an hour.
Cut the tomatoes in half and scoop out the seeds and seeds.
Sprinkle the inside with salt and let the tomatoes drain on kitchen paper.
Preheat the oven to 200 ° C.
Grind the slices of bread with crust in the food processor into crumbs.
Put a third of the crumb into a bowl.
Add the ham, garlic, parsley, olive oil and some freshly ground pepper to the crumb in the food processor.
Mix everything into a mass.
Dab the aubergines dry and place them with the cutting edges upwards in the roasting pan.
Brush them with a layer of the ham mixture.
Also spoon a full tablespoon of ham mixture into the tomatoes.
Place the tomatoes between the aubergines in the roasting tray.
Pour the wine on the bottom of the roasting pan.
Sprinkle the aubergines and tomatoes with the crumbled breadcrumbs and fry in the oven for 25-30 minutes until golden brown and done.