Stuffed Eggplant (For 2 persons) - Vegetarian recipe
1 large Eggplant
1 medium size tomato
1 medium size onion
1 clove of fresh garlic
2 triangles of 'Vache qui rit' light
20g of Parmesan Cheese
3 teaspoons of Olive oil
1 teaspoon of sugar
2 branches of thyme
Salt & Pepper for seasoning
Procedure
Step 1: Wash well your Eggplant and cut it in two
Step 2: Using a spoon or a knife, remove the middle flesh of each Eggplant half to make it appear like a small bowl
Step 3: Take the Eggplant halves as well as the removed flesh (from step 2) and allow them all to soak in salted water for about 15-20 minutes
Step 4: After step 3, spread 1 teaspoon of olive oil on top of each Eggplant half (no need to wash again) and put them in a preheated oven at 200 degrees Celsius for 15 minutes to allow them to soften.
Step 5: In the meantime, allow your chopped tomato and onion to soften over a medium heat while seasoning with the sugar, a full pinch of salt, a pinch of pepper, a thinly chopped garlic clove and a teaspoon of olive oil.
Step 6: As soon as your tomato/onion mixture has become soft, without washing them again, chop thinly and add in your previously removed Eggplant flesh (from step 2). Continue to stir until mixture becomes very soft (Eggplant flesh becomes translucent).
Step 7: By this time (after 15 minutes since step 4), remove your Eggplant halves from the oven
Step 8: Stop heat and add two triangles of 'Vache Qui Rit' in light version to your tomato/onion/eggplant flesh mixture. Stir well until they have completely soften and are uniformly blended with the mixture. When well blended, your Eggplant filling is ready !...
Step 9: Divide your filling in two and spread equally on the two Eggplant halves
Step 10: Add your grated Parmesan cheese (about 10g) on top of each filling
Step 11: Add some thyme as well on top of each filling
Step 12: Allow your Stuffed Eggplant halves to cook in a pre-heated oven for 25 minutes at 175 degrees Celsius
Voila !...
