simple and great
- 4 aubergines (eggplants)
- olive oil
- Preheat the oven to 180 degrees. Cut the eggplants in half and then cut the surfaces crosswise (1cm distance between the cuts) and brush with plenty of olive oil.
- place the eggplants face down on a baking tray lined with baking paper and cook in the oven for about 30 minutes.
- remove the flesh from the skin, mix in a bowl, season with salt and pepper and fill back into the eggplant skin.