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

Method

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).

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).

3. Remove the seeds from the tomato, dice the tomato, and add to the onions.

4. Scoop out the flesh of the eggplants with a spoon, chop roughly and add to the frying pan.

5. Crumble the Soignon log into the frying pan.

6. Blend to make a smooth filling (optional).

7. Fill the eggplant shells with the mixture, sprinkle with grated Gruyere cheese and bake in the oven at 200°C for 20 minutes.