Gruyère AOP available at Trader Joes
- Category: Main Meals
Ingredients
- 1 tin of chopped tomatoes (14 oz or 400g)
- 2 tbsp. olive oil
- 2 large aubergines (eggplants)
- Salt and pepper
- Filling:
- 5 oz (150g) Gruyère AOP
- 3 tbsp. (50g) pine nuts
- 1 bunch of mixed herbs, e.g. parsley, basil, oregano
- 3 tbsp. (50g) sultana raisins
- 2 tbsp. breadcrumbs
- 1 egg
- 1 clove of garlic
- Salt and pepper
Instructions
- Cut aubergines (eggplant) lengthwise in 1/8 in. (5 mm) thick slices, sprinkle with salt and place in a sieve. Allow to sweat for an hour and then pat dry with kitchen paper. Fry in portions in the heated oil.
- Roast pine nuts in a pan until golden-brown. Cut 3.5 oz. (100 g) of the Gruyère AOP into small cubes and finely grate the rest. Finely chop the herbs. Mix the pine nuts, cheese cubes, herbs, sultana raisins & breadcrumbs. Add a beaten egg to this mixture and mix well. Add the crushed garlic clove and season with salt & pepper.
- Spread the filling over the aubergine slices. Roll all up into roulade form and place in a gratin baking dish. Season the tomatoes with salt & pepper and pour into the gratin dish. Sprinkle with a few drops of olive oil and the grated Gruyère AOP.
- Bake at 400°F (200°C) for 25-30 minutes.
- Serve warm or cold.