6 aubergines, each cut in half and grilled until soft
Olive oil, divided
1 onion, peeled and grated
2 cloves of garlic, peeled and minced
300 gr cream cheese
300 gr grated Parmesan
300 gr grated gruyere from Crete
1 cup chopped basil
Salt and pepper to taste
Etra Parmesan
Scoop out the aubergine flesh and place it in a bowl., reserving the shells. Saute the onion and garlic in a little olive oil until transparent and place in the bowl with the aubergine pulp. Stir in the 3 kinds of cheese, the chopped basil, and season to taste, being sparing with the salt because of the grated cheese.
Fill the aubergine shells with the mixture, sprinkle with extra Parmesan, drizzle with olive oil. and bake in an oven preheated to 180 C (350 F) for about 30 minutes until golden brown. Serve with basil twigs, crackers, or freshly baked bread.
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