Variation on the classic Imam bayildi
2 medium eggplants
1 large carrot
1 small red pepper
3 large mushrooms
2-3 tablespoons chopped parsley
½ to 1 teaspoon of dried thyme, parsley, dill and celery
1-2 pinches of garlic powder
Salt and pepper to taste
Grapeseed oil and butter
Brie or Camembert
Wash all vegetables. Cut the eggplants in half lengthwise, dig the inside so as to make 4 boats. Season with salt and let stand 10 minutes to let drain any bitterness.
Mince the shallots, pepper, mushrooms, tomato, eggplant crumbs and zucchini, grate the carrots and tomatoes.
In a deep saucepan, heat a little oil (2-3 tablespoons). Add the onion and carrot and a little water. Cover and simmer 2-3 minutes before putting the other vegetables. Continue cooking until they change their color and the flavour goes towards half-cooked. Season with all dry spices. Off the heat, stir in the parsley.
Rinse the eggplant halves and arrange in a baking dish. Coat with oil and line with a few slices of smoked cheese. Then fill with cooked vegetables.
Pour 1.5 cm of water in the dish and season with salt and some more oil. Cover tightly with aluminum foil and bake for 60-70 minutes at 200°C. Then, remove the film, top each eggplant with a slice of camembert cheese and sprinkle with grated cheese. Roast for another 20-30 minutes in the oven.
Serve the stuffed eggplants hot accompanied by a good bottle of wine.