Ingredients to make Empanadas light de aubergines:
• 12 discs for empanadas
For the filling:
• 2 tomatoes, peeled, seeded and chopped
• 350g grated mozzarella cheese
• 2 aubergines cut into small cubes
• 1 chopped onion
• 2 garlic cloves minced
• 12 pitted black olives, coarsely chopped
• 25 cc (2 tbsp.) oil
• 1 tablespoon chopped parsley
How to make Empanadas light de aubergines:
In a frying pan with oil, sauté the onion, tomato, aubergines and garlic. Season with salt and pepper and let it cook over low heat until a thick sauce is made, turn off the heat, add the spoon of chopped parsley and let cool. In a bowl, mix the preparation with the mozzarella and the olives.
Fill the disks with a spoonful of the preparation, moisten the edges with water, close the empanadas making them the repulgue, and paint them with a little beaten egg and water.
Bake in a hot oven on a greased baking sheet until golden brown.
