Crunchy eggplant grilled with Beaufort cheese

Last Recipes

Crunchy eggplant grilled with Beaufort cheese

Crunchy eggplant grilled with Beaufort cheese






Ingredients
Number of persons
-
2
+

1 eggplant

2 sheets of brick pastry

10 cl olive oil

Thyme

Rosemary

100 g of Beaufort

Pepper

Salt





Preparation
TOTAL TIME: 30 MIN
Preparation time: 20 min
Cooking time: 10 min
Step 1
Cut the aubergine in half (in the direction of the height), then each half in 1 cm thick slices (always in the direction of the height).
Step 2
Plunge them into a pot of cold salted water and let them blanch for 3 minutes from the boil.
Stage 3
Drain on a clean cloth or paper towel.
Step 4
Brown in a frying pan with 5 cl of olive oil (about 1 level tablespoon) on each side, then add the thyme, rosemary, salt and pepper.
Step 5
Grate the beaufort.
Step 6
Cut 2 sheets of brick pastry in the middle (4 half-sheets for 4 crunchy; 2 per person)
Step 7
Whip up the crunchy biscuits, alternating eggplant and cheese (about 3 or 4 slices of eggplant and 25 g of Beaufort cheese per crunchy biscuit).
Step 8
Wrap the brick sheet loosely around the aubergines.
Step 9
Place in a hot pan with a little olive oil, cook both sides until golden brown and crispy.
Author's note
Enjoy hot with a grilled pork chop...

I add my grain of salt




No comments