Ingredients
Serves 4
- 3 eggplants, halved lengthwise
- 2 tbsp olive oil
- 2 Tomme Vaudoise, cubed
- 2 chopped garlic cloves
- 2 tbsp dried tomatoes, chopped
- 2 tbsp chopped basil
- Salt and pepper
- Garnish:
- Basil leaves
Preparation
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Preheat oven to 180°C. Brush the flesh of the eggplant with olive oil. Place on baking tray.
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Cook for 15-20 minutes, until the flesh separates from the skin. Remove the flesh using a teaspoon. Put the 4 eggplant skin halves aside. Place the eggplant flesh in a bowl and mix with salt, pepper, the cubed Tomme Vaudoise, the dried tomatoes and basil. Fill the four eggplant halves with the mixture and cook in oven for 5 minutes. Season with pepper.
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Garnish with basil leaves.
Bon
Appétit
Appétit
