Special stuffed aubergines

Preparation

1. We open the unpeeled aubergine in half. We remove the meat (taking care to leave a little meat attached to the skin so that it remains strong when we fill it).

   We place the two halves in the varoma container with the skin facing up, cover them and reserve.

2. After we put the egg in the basket, we add the water to the glass. We close the glass and place the varoma with the aubergines on top. We program 20 minutes, varoma temperature, speed 2.

3. When the time is up, we place the aubergines skin side down in an oven-safe dish and add a pinch of salt and pepper.

   Next we take out the basket with the egg, we pass it through cold water to cool it and we peel it.

4. We empty the water from the glass, rinse it and dry it very well. We add the egg and chop 3 seconds, speed 3. If you like it more minced, you can program it for a few more seconds. We booked.

5. We drain the oil from the tuna can into the glass. We cut the onion into quarters and add it to the glass. We also add the meat of the aubergine that we had reserved at the beginning.

   Then we put a pinch of salt and pepper, to taste. We program 5 seconds, speed 4. We lower the remains of vegetables from the walls and the lid towards the blades and program 8 minutes, varoma temperature, speed 1.

6. Next, we add the hard-boiled egg that we had reserved, the tuna, the Philadelphia cheese and the fried tomato. We program 5 minutes, spoon speed, left turn, temperature 100º.

7. Fill the aubergines and sprinkle with the grated cheese. We put in the oven to gratin until they are golden brown.