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Eggplants stuffed with Morbier, a treat


Gratinated and gourmet, these eggplants stuffed with Morbier cheese are a real treat.

Ingredients for 4 persons :

  • 2 eggplants
  • 100 g of Morbier
  • 15 g semi-salted butter
  • 4 small Swiss
  • 2 onions
  • 1 garlic clove, crushed
  • 1 drizzle of olive oil
  • 2 pinches of Espelette pepper

Read also : biehealth benefits and virtues of eggplant

Eggplant stuffed with cheese

Preheat the oven to 180 ° C (th.6).

- Cut the cheese into small cubes.

- Peel and finely chop the onions.

- Wash and cut the eggplants in half, lengthwise.

- Arrange them on a baking sheet drizzled with a drizzle of olive oil.

- Cook for 30 minutes.

- Meanwhile, melt the butter in a pan and cook the chopped onions.

- Hollow out the eggplants with a spoon without damaging the skin, keep the flesh.

- In a salad bowl, combine the petits-suisse, eggplant flesh, crushed garlic, chopped onions, ¾ of the cheese and sprinkle with a good pinch of Espelette pepper. Adjust seasoning.

- Fill the eggplants with the cheese preparation and sprinkle with the remaining diced Morbier.

- Bake for 10 minutes until the cheese is lightly browned.

Find out more about Morbier

Originally from Franche-Comté, Morbier is an uncooked pressed cow's milk cheese that contains at least 45% fat.

It has been recognized as a Protected Designation of Origin (PDO) since 2002. Originally, Morbier is the result of a blend of two cheeses, hence the famous ash ray in the middle. Today, this "separation" is just decorative! Fragrant and fruity, Morbier can be enjoyed as a fondue, raclette, or simply with good bread!

Morbier

No, it's not mold but charcoal - formerly ash thrown in to protect the curds - that crosses the Morbier to the core, making it stand out from other cow cheeses.

AOC (now AOP) since 2000, this uncooked pressed dough, perfect for bread, comes from the milk of Montbéliarde and Simmental cows, grazing grazed grasses and hay from Doubs and Jura.

Fruity or more dense depending on its ripening, Morbier can also be used in sauces to spice up fish, on smoked meats, in salads ...

Wine and stuffed eggplant pairing

Eggplant is a vegetable that lends itself well to pairings with cheeses which enhance its tender and mellow texture.

Read also : biehealth benefits and virtues of eggplant

The overall sweetness that results in this preparation is happily enhanced by garlic and chili, whose spiciness and heat give relief to the whole.

To go in the same direction, we can take a wine with a warm character well asserted such a red of Patrimonio native to the island of beauty, which will also blend in with the aroma of the dish.

On the other hand, if you want to bring a little freshness to the accord, you will choose the contrast provided by the liveliness and the fruity scents of a Beaujolais village.

Maurice Chassin

Recipe: A. Beauvais, Photo: A. Roche

Video: Stuffed eggplant boats Bruno Albouze (October 2020).