Eggplant stuffed with Tomme Vaudoise

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40 min.
Cook/bake time 40 min.


Serves 4

  • 3 eggplants, halved lengthwise
  • 2 tbsp olive oil
  • 2 Tomme Vaudoise, cubed
  • 2 chopped garlic cloves
  • 2 tbsp dried tomatoes, chopped
  • 2 tbsp chopped basil
  • Salt and pepper
  • Garnish:
  • Basil leaves


  1. Preheat oven to 180°C. Brush the flesh of the eggplant with olive oil. Place on baking tray.
  2. Cook for 15-20 minutes, until the flesh separates from the skin. Remove the flesh using a teaspoon. Put the 4 eggplant skin halves aside. Place the eggplant flesh in a bowl and mix with salt, pepper, the cubed Tomme Vaudoise, the dried tomatoes and basil. Fill the four eggplant halves with the mixture and cook in oven for 5 minutes. Season with pepper.
  3. Garnish with basil leaves.

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