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Aubergines farcies aux champignons et au roquefort - En-tete

Stuffed eggplant with mushrooms and Roquefort

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4.85/5 (13)
Cook Time: 35 minutes
Total Time: 35 minutes
Course: Main course
Cuisine: French
Servings: 2 servings
Author: Marc Winer

Ingredients

  • 2 eggplants
  • 100 g button mushrooms brown
  • 1 onion small
  • 2 cloves garlic
  • 100 g blue cheese I used Roquefort
  • 2 pinches black pepper
  • 4 pinches salt (Celtic sea salt)
  • 3 tablespoons olive oil extra virgin

Optional

  • 1 tablespoon honey (or honey-flavored liquid sweetener)

Procédé

  • Preheat the oven to 200 degrees Celsius.
  • Use your hands to coat the eggplants with 1 tablespoon of olive oil.
    2 eggplants, 3 tablespoons olive oil
  • Place in an ovenproof dish or cast-iron skillet and bake for half an hour.
  • Very finely chop the onion. Heat a frying pan and sauté the onion over moderate heat in 1 tablespoon of oil until translucent.
    1 onion
  • Crush the garlic in a garlic press and add it along with the pepper and salt.
    2 cloves garlic, 2 pinches black pepper, 4 pinches salt
  • Cut the mushrooms into small pieces and sauté them with the onion mixture. Increase the heat slightly and add another tablespoon of oil.
    100 g button mushrooms
  • When the eggplants are ready, make a lengthwise slit in each one. Leave about one cm at the stem and at the other end. Do not cut too deeply either, leave at least half a centimeter of flesh intact at the bottom.
  • Scoop out some of the eggplant flesh and add it to the mushrooms.
  • Stuff the eggplants with the mushroom mixture.
  • Top with blue cheese and walnuts. Sprinkle with another pinch of salt.
    100 g blue cheese
  • Return to the oven for at least 5 minutes. Preferably use the top heating element so the cheese melts well.
  • If desired, drizzle a few drops of honey or sweetener over the eggplant once plated.
    1 tablespoon honey

Notes

Equipment: oven set to 200 degrees Celsius, cast-iron skillet (or ovenproof dish), small PFAS-free frying pan, small knife and spoon.
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