1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/焗釀茄子佐蘑菇與洛克福藍紋乳酪rich600338<blockquote class="wp-embedded-content" data-secret="Mvpp9TdrNb"><a href="https://marcwiner.com/zh-hant/aubergines-farcies/">焗釀茄子佐蘑菇與洛克福藍紋乳酪</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/aubergines-farcies/embed/#?secret=Mvpp9TdrNb" width="600" height="338" title="焗釀茄子佐蘑菇與洛克福藍紋乳酪 — Marc Winer" data-secret="Mvpp9TdrNb" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/aubergines-farcies-en-tete-683x1024.jpg600900將茄子整顆烤熟，挖出茄肉與蘑菇、洋蔥和大蒜拌炒後填回，再鋪上洛克福乳酪與核桃焗烤。https://marcwiner.com/zh-hant/aubergines-farcies/zh-hant焗釀茄子佐蘑菇與洛克福藍紋乳酪法式主菜035352人份2 茄子100 公克 洋菇 (棕色)1 洋蔥 (小顆)2 瓣 大蒜100 公克 藍紋乳酪 (我用的是洛克福乳酪)2 撮 黑胡椒4 撮 鹽 (（凱爾特海鹽）)3 大匙 橄欖油 (特級初榨)1 大匙 蜂蜜 (（或蜂蜜口味的液態甜味劑）)12https://marcwiner.com/wp-content/uploads/2026/10/aubergines-farcies-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400