Main Course
Roasted Eggplants
Prepare your eggplants in the oven with delicious gratinated tomatoes topped with gruyère.
30 min
Prep time
30 min
Cook time
4
Servings
Medium
Difficulty
1h
Total time
Four
Cooking method
Ingredients
Instructions
-
1
Wash and dry the eggplants.
-
2
Cut them in half and remove part of the flesh to form bowls.
-
3
Sprinkle with coarse salt, and let the eggplants and removed flesh drain for 30 minutes.
-
4
Cut the flesh into cubes, as well as the gruyère.
-
5
Peel the tomato and cut it into small pieces.
-
6
Mix everything together, season with salt and pepper; add roughly chopped basil.
-
7
Fill the eggplants with this filling, arrange them in a baking dish.
-
8
Drizzle with oil and bake until they are tender and golden.
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