Informations:
Recipe suggested by:
Rolande (Angoulême)
Recipe tested by
VGDINNER.COM
For
Experienceds
Cheap
Servings:
4
persons
Length:
35
minutes of cooking
20
minutes of baking
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Ingredients:
2 large eggplants
3 large onions
2 tablespoons of pine kernel
150 g of ewe or goat cheese
3 tablespoons of breadcrumbs
3 tablespoons of olive oil
2 pinches of spices of Provence
salt, pepper
Making:
Wash the eggplants and remove the ends. Cut them in two parts lenghtwise.
Heat a large frying pan and display the eggplants round face on top. Cook for 5 minutes over a medium heat.
Return them and cook for another 5 minutes.
Peel the onions and cut them into slices. Heat 2 tablespoons of olive oil into a sauce pan and let it bleach over a medium heat.
Put the eggplants side by side into a baking dish, skin side in the bottom. Remove the flesh with a spoon, except 1 cm of flesh on each sides.
Cut the flesh into pieces, add it to the onions as well as the spices of Provence. Salt and pepper.
Mix well. Cook over a low heat for 10 minutes.
Heat the oven at 210°C (th. 7).
Bleach the pine kernel into a pan and chop them roughly, and add them to the breadcrumbs.
Fill in the eggplants with the contents of the sauce pan.
Cut the cheese into slices and recover the aubergines.
Sprinkle with breadcrumbs and pine kernel.
Spray with 1 tablespoon of oil. Brown in the oven for 20 minutes.
Bon Appétit !
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