6 small eggplant
2 fresh or smoked Tia Paquita chorizos
2 eggs
4 Tbs. 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. Chop the chorizo and mix with eggplant pulp, 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.