Charcoal-Grilled Stuffed Eggplants

Time: 20 minutes

Serves 4

Ingredients

• 2 large eggplants 
• 2 tablespoons of olive oil 
• 2 tablespoons of coarse salt

For the Filling

• 1/2 cup of plain yogurt 
• 1 tablespoon of Cooking with my Doctor Asado 
• 1 tablespoon of Cooking with my Doctor Garlic Paste 
• 1 cup of mozzarella cheese 
• 1/4 cup of parmesan cheese 
• 1/2 cup of breadcrumbs 
• 1 egg 
• Pulp of the roasted eggplant 
• 5 finely chopped basil leaves 
• 2 tablespoons of honey 
• 1/4 cup of toasted almond slices 

Preparation

1. Rub the eggplants with olive oil and salt. 
2. Grill until golden brown on the outside and cooked through. 
3. Let cool and cut in half. 
4. Remove the flesh of the eggplant and reserve the skin. 
5. Mix the eggplant flesh with the egg and yogurt, incorporating the rest of the ingredients.
6. Stuff the eggplant shells with the mixture. 
7. Grill for about 15-20 minutes. 
8. Finish with honey, basil leaves, and toasted almonds.