20 g grated cheese
4 aubergines

For the filling

1 onion
4 cloves garlic
3 tomatoes
2 small cans anchovies
2 eggs
50 g breadcrumbs
salt
black pepper

Bechamel sauce

salt
black pepper
nutmeg
1/2 l milk
50 g butter
40 g flour

Halve, wash and rinse the aubergines. Scoop the flesh and reserve. Leave 10 minutes in salted water to remove bitterness. For the filling, saute the garlic, the onion and the aubergine flesh (all minced), add the tomato and the anchovies and prawns, clean and minced. Season to taste and fry. Remove from heat and stir in the beaten eggs and breadcrumbs. Stuff the aubergines and place on an ovenproof dish. Pre-heat oven 180ºC and leave to cook fo 30 min. For the bechamel, heat the milk. Make a roux (melt butter and blend with flour). Gently pour milk into the mixture, continuously stirring. Allow to boil gently for 5 minutes. Season, and add nutmeg. Remove from heat. Once the aubergines are ready, remove from the oven and cover with bechamel and sprinkle over some grated cheese. Place again in the oven for a further 10 minutes and serve.