You will really enjoy this recipe. Softened eggplants are slit and fanned, and its slices interwoven with cheese, tomatoes and peppers. They are then baked on a bed of the sweetest caramelised onions, and the cheese melts. If, like me, you use mozzarella, it oozes everywhere! Cheesey Eggplants – who can resist?
If you use a cheese that holds its shape during baking it won’t form a bed of oozy cheese but rather stay in the eggplant, but we love this oozing aspect of the dish. It is perfect for Late Autumn.
It’s a French recipe, so I suggest some French wine and a green salad, for a light lunch eaten outside on a gorgeous Autumn day sitting under a gorgeously coloured tree raining leaves. Do enjoy!
Feel free to browse vegetarian recipes from our first blog which was in existence from 1995 – 2006, in our Retro Recipes series.
Aubergines Fourrées | Baked Fanned Eggplant with Cheese and Tomatoes
2 red peppers
4 large onions, peeled and chopped
200g mozzarella, sliced thinly, for a cheese that will ooze, or find a cheese that holds its shape while baking – try fresh mozzarella
3 tomatoes, sliced thinly
3 cloves garlic
Partially cut the eggplants lengthwise into slices so that they are fanned – begin at the tail end and cut 3/4 of the way towards the stalk end. Sprinkle a little salt into the cuts and leave for 30 minutes.
Slice peppers into thin strips. Gently soften in a pan with 2 Tblspn olive oil. Remove from pan and keep aside.
Cook the onions slowly until beginning to caramelise. This will take about 20 mins. Remove from pan and keep aside.
Chopped the parsley and garlic together until finely chopped and mix with 1 Tblspn olive oil. Keep aside.
Heat the oven to 230C.
Drain the aubergines, and carefully fry them in a little oil until brown. Turn them carefully so that they cook on both sides. Wipe off any excess oil.
Carefully stuff the aubergine slices with sliced tomatoes, slices of cheese and the softened red pepper alternatively. Place the onions over the bottom of a baking dish. Place the stuffed aubergines on top and drizzle with the parsley-garlic oil.
Cook at 230C degrees for 35 minutes until tender and the cheese is melted.
Serve with a green salad.