Eggplant stuffed with goat cheese

55 min
4 People
55 min
INGREDIENTS for 4 people
  • 1 ¾ lb eggplant
  • ¾ lb Tropea onion
  • 1 lb tomatoes
  • ⅝ lb goat cheese
  • 1 cup white wine vinegar
  • 1 oz sugar
  • 1 small bunch chives
  • 6 basil leaves
  • ½ cup extra virgin olive oil
  • salt and pepper

Rinse the eggplant and slice them lengthwise. Sprinkle the slices generously with salt and let them drain.
After about 20 minutes, sauté them with a bit of oil in a nonstick pan over medium heat. When they’re done, lay them on paper towels to absorb the excess oil.

Mix the caprino with the chopped chives (keep aside a few stems) and season with salt and pepper to taste.

Wash the tomatoes and purée them with about 2 tbsp. (30 ml) of oil. Strain the purée with a fine mesh strainer and season with salt and pepper.

Slice the onions and heat them in a pan with the sugar and vinegar. When the liquid reaches a boil, turn off the heat and strain it.

Blend the basil leaves with 2 tbsp. (30 ml) of oil.

Place a tablespoon of cheese in the middle of each eggplant slice and roll it up.

Tie chive stems around it so it stays closed. Arrange them on serving plates with a spoonful of sweet and sour onions, a spoonful of tomato sauce and a drizzle of basil oil.

Spring Summer vegetables Eggs free Main courses