Stuffed eggplants with goat cheese, caramelized onions, honey, tomatoes and thyme

Dinner recipes Veggie recipes
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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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