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Stuffed eggplants with goat cheese, caramelized onions, honey, tomatoes and thyme
Go to preparation
Preparation 20 min
Cooking 40 min
Difficulty Easy
Ingredients
4 servings
- 1 Soignon organic ripened log plain 150g
- 2 eggplants
- 1 onion
- 1 tomato
- 1 tsp honey
Thyme and oregano
Grated Gruyere cheese
Salt and pepper
Steps in the recipe
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Step 1
Halve the eggplants lengthwise. Place in a microwaveable dish, cover with plastic wrap and microwave for 10 minutes. (Don’t forget to pierce the plastic film or the contents may explode).
Step 2
Finely dice the onion and sauté until soft. Add the honey and continue to sauté until the onions are caramelized (about 10 minutes in total).
Step 3
Remove the seeds from the tomato, dice the tomato, and add to the onions.
Step 4
Scoop out the flesh of the eggplants with a spoon, chop roughly and add to the frying pan.
Step 5
Crumble the Soignon log into the frying pan.
Step 6
Blend to make a smooth filling (optional).
Step 7
Fill the eggplant shells with the mixture, sprinkle with grated Gruyere cheese and bake in the oven at 200°C for 20 minutes.
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