Eggplant with Tomato Filling
Auberginen mit Tomatenfüllung ist ein Rezept mit frischen Zutaten aus der Kategorie Fruchtgemüse. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!
Ingredients
- 4 young, round eggplants
- 2 tbsp olive oil
- 1 tbsp Lemon Juice
- 4 tomatoes
- 1 onion
- 1 Garlic clove
- 100 ml dry white wine
- 1 tbsp freshly chopped tarragon
- Salt
- pepper (ground)
- 250 g soft cheese (e.g., Taleggio)
Instructions
-
1.
Preheat the oven to 180°C fan.
-
2.
Wash the eggplants, halve them lengthwise and scoop out the flesh. Leave about a 1 cm thick rim and dice the hollowed flesh. Mix with lemon juice.
-
3.
Place the eggplant halves in an oiled baking dish and brush with oil. Bake in the oven for about 15 minutes pre-bake.
-
4.
For the filling, blanch the tomatoes, shock them, peel, quarter, seed and dice. Peel and finely dice the onion and garlic, sauté in remaining oil until translucent. Add the eggplant pieces briefly, deglaze with wine, steam for 2-3 minutes, add tomatoes, remove from heat, stir in tarragon, season with salt and pepper. Remove eggplants from oven, fill with mixture. Slice cheese, distribute over halves, season with pepper, bake again for about 5 minutes.
- 5.