Ingredients
- 1 Eggplant
- 2 onions
- 1 tomato
- 25g grated Gruyère …
- 1 egg
- 100g sausage meat (or nothing, if you only want vegetables)
- Condiments (salt, pepper, parsley, garlic, basil, oil)
Preparation
Cut the eggplant in two lengthwise. With a knife, slice the flesh of the eggplant by making “X’s” (so that it cooks inside). Pour a drizzle of olive oil on the surface and bake at 250° for half an hour. With a tablespoon, remove the flesh from the eggplants and cut it finely. Blanch the onions over low heat for a good quarter of an hour without grilling them… after 5 min, add sausage meat if you like the meat (it’s also very good without…). Then add the diced tomato and garlic, leaving it over very low heat. Add the eggplant flesh and season. Add the parsley and basil and also the beaten egg. Mix well and fill the eggplant halves. Cover with grated Gruyère cheese. Put back in the oven for 5 to 10 minutes in the oven. Let cool a little, it’s good hot or cold.
