Once again, Herminia Fortuny has given us one of her wonderful recipes.  This is a typical Menorcan recipe and is perfect to make in the summer when the aubergines are in season.


  • 2 aubergines
  • 2 large onions
  • 1 large green pepper
  • 2 medium sized ripe tomatoes
  • garlic and chopped parsley


  1. Remove the stalk and cut the aubergines in half lengthwise.
  2. Boil in plenty of water and salt for about 40 minutes.
  3. When they are boiled, let them drain a minimum of 3 hours, to release all the water.
  4. Once well drained, take the pulp out with a spoon being very careful not to break the skin.
  5. Oil an oven proof dish and place the empty aubergine skins in it and put to one side.
  6. Chop the onions finely and fry in olive oil.
  7. When the onion is transparent, add the green pepper and the peeled tomatoes, all chopped into very small pieces. Also add a couple of large chopped garlic cloves, chopped parsley and the aubergine pulp.
  8. Sauté everything and season to taste.
  9. Once cooked, fill the aubergines with this mixture.
  10. Top with breadcrumbs, mixed with garlic and chopped parsley and sprinkle with olive oil.
  11. Bake at 180 degrees for about 40 minutes until the breadcrumbs are golden.

Bon Appetite!

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