Stuffed squid with Thai eggplant
For these squid you need:
4 clean and fresh squid
4 green and ripe Thai eggplants
40 g of cheese, type Roquefort
7/8 cherry tomatoes
One dried apricot
Cumin, turmeric, mustard seeds, coriander, chili powder, to taste
A spoonful of ghee
Salt and Pepper To Taste
Extra virgin olive oil to taste
Fresh coriander, a sprig
Wash and dry the aubergines, cut them into cubes and after having sautéed them in a large pan with the ghee and the spices, pour them.
let them go over medium heat for 15/20 min and then insert the apricot cut into small pieces
and cheese
We mix everything well, seasoning with salt and pepper
and after having cleaned and dried the squid we begin to fill them
Fill the squid and place them in a baking dish with the chopped tomatoes and what is left of the filling
We bake in a preheated oven at 180 ° C for about 20 minutes.
We serve the squid with their sauce and a sprinkling of fresh coriander