Cheese and walnut stuffed eggplants
Ingredients for 3 people:
3 round eggplants (mine were white-skinned)
2 spring onions
1 carrot, grated
3 large mushrooms
3 sprigs fresh thyme and dill
40 g raisins
100 g coconut
100 g Blue Cheese
Salt and pepper
Oil and butter
Wash the eggplants and cut off a the stalk ends (keep the “hats” for the presentation. Using a spoon and a knife, carefully dig out the flesh making some sort of gourd. Season with salt and brush with oil. Stand them upright in a baking dish and bake at 200°C, until slightly softened, about 20-30 minutes.
Meanwhile, prepare the stuffing. Stew the carrot, onion, leftover eggplant and mushrooms (finely chopped or grated) over low heat, in a lidded saucepan. Season with thyme, dill, salt and pepper. Drop a dice of butter as well. Off the heat, and after a short rest, add the chopped walnuts and blue cheese.
Stuff the eggplants with this mixture. Return the baking dish in the oven and cook for a further 20-30 minutes, until nicely browned. Serve the stuffed eggplants warm (but not straight from the oven) accompanied by a good fresh green salad.