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Imagine succulent eggplants, halved and filled with a savory mixture of seasoned ground meat, aromatic herbs, and a melody of vegetables. Baked to golden perfection, this Stuffed Eggplant dish invites you to explore the delightful interplay of creamy, savory, and earthy notes with every forkful.
Perfect for those busy weeknights when time is of the essence, this recipe promises a fuss-free yet satisfying meal that doesn’t compromise on flavor. Whether you’re a seasoned cook or a kitchen novice, the Stuffed Eggplant is a testament to how a few simple ingredients can come together to create something truly extraordinary.
So, gather your ingredients and get ready to embark on a culinary journey that turns ordinary eggplants into a savory sensation. Whether enjoyed as a main course or a side dish, this quick and easy Stuffed Eggplant recipe is bound to become a favorite in your repertoire, adding a touch of gourmet flair to your everyday meals. Prepare to delight in the joy of cooking and savor the delicious rewards of this effortlessly impressive dish.
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
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Ingredients
1 eggplant
1/2 onion
1 tomato
1/3 or 1/4 log of goat cheese
1 tablespoon of honey
thyme, oregano, salt, pepper
Grated Gruyère cheese
Preparation
Preparation
Cut the eggplant in half lengthwise and cook it for 10 minutes in the microwave in a dish covered with cling film (don’t forget the little holes so that it doesn’t explode)
Fry the onion in small cubes, let it melt, then caramelize it by adding the honey (all this takes about 10 minutes)
Add the seeded and diced tomato
Empty the eggplants with a small spoon, roughly cut the flesh, and add it to the pan
Finally, add the crumbled goat cheese to the mixture
Blend the mixture (optional)
Fill the eggplant shells with this filling, sprinkle with grated Gruyère cheese and bake at 200° for 20 minutes
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