chorizo stuffed eggplant

6 small eggplant

2 fresh or smoked Tía Paquita chorizos

2 eggs

4 tbsp. bread crumbs

Flour Olive oil

Salt

Cut the eggplant in half length-wise and cook in boiling water for 10 minutes. Strain and empty pulp and smash the pulp up. Chop the chorizo and mix with eggplant plump, the bread crumbs and a bit of salt. Fill the eggplant shells with this mixture. Cover the stuffed shells with flour and beaten eggs and fry in abundant oil until golden brown.