Eggplants stuffed with boursin

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Eggplants stuffed with boursin

Eggplants stuffed with boursin

Number of people

1 eggplant

2 tomatoes or a can of crushed tomatoes

150 g mushroom, minced

100 g garlic and herbs boursin

30 g grated parmesan cheese

30 g dried tomato (3 tomatoes)

Basil powder, garlic semolina and coarse salt

Preparation: 40 min
Cooking time: 45 min
Step 1
Wash the eggplant and cut it in half lengthwise. Squeeze the flesh with a knife, and sprinkle with coarse salt and basil.
Step 2
Bake for about 45 min at 200°C (thermostat 6-7), until they are melting.
Step 3
Peel and dice the tomatoes. Grill the mushrooms with basil and semolina garlic.
Step 4
When the aubergines are cooked, take the flesh with a teaspoon and add it to the mushrooms, add the tomatoes, and stew for about 1/2 hour.
Step 5
Mix with a fork, boursin, vegetables, half of the parmesan cheese and chopped dried tomatoes.
Step 6
Stuff the aubergines and sprinkle with the remaining parmesan cheese. Bake for about 30 minutes at 200°C (thermostat 6-7), and 5 minutes under the grill to brown the parmesan cheese.
Author's note
Delicious with a small green salad.... They can also be served with tomato sauce.

I add my grain of salt

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