Stuffed aubergines with a balsamic cream

Ingredients

2 aubergines

1 onion

3 garlic cloves

1 bag frozen artichokes

1 cup ricotta cheese

1 roasted red pepper, finely chopped

1 cup fresh spinach, finely chopped

Parsley and basil, finely chopped

Balsamic Cream

Execution

Cut the aubergines down the middle, add oil, salt, and pepper, and place them in the oven at 180 degrees until they are soft and cooked. Once the aubergines are cooked, let them cool and then carefully remove the flesh. Place the finely chopped artichokes, onion, and garlic on parchment paper and add salt, pepper and oil. Roast once again at 180 degrees until the artichokes are cooked. Then place everything in a large bowl: the mixture of artichokes, ricotta cheese, red peppers, spinach, finely chopped parsley, basil and aubergine flesh you removed earlier. Mix everything together and fill the aubergine skins with the resulting mixture. Then put them back in the oven for about 15 minutes. Lastly, to add a unique note, drizzle a little balsamic cream over the aubergines. Bon appetite!