Baked eggplants with gorgonzola and walnuts | Italian flavour
(0)
45 min
Under an hour
Sezamo
O rețetă mediteraneană sofisticată și reconfortantă de toamnă: vinete fragede coapte la cuptor, acoperite cu brânză gorgonzola cremoasă topită, nuci crocante, cimbru aromat și un strop delicat de miere.
Preparation method
Preparing the eggplants
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Wash the eggplants, dry them with a kitchen towel, and cut them in half lengthwise. Score the flesh of each half in a diamond pattern, being careful not to pierce the skin.
Peel and crush the garlic cloves. In a small bowl, mix the olive oil with the crushed garlic, a pinch of sea salt, and a pinch of ground black pepper. Generously brush the eggplant halves with this aromatic mixture.
Chef's tip
For an even more intense flavour, you can toast the walnuts separately in a dry pan for 2 minutes before placing them over the cheese.
The dish works wonderfully as a vegetarian main course alongside a crisp green salad or as a sophisticated side dish.
15 min
Under an hour
