Stuffed Eggplant Recipe: Veggie Bolognese with Creamy White Cheese Mousse

Prep Time: 20 min | Cook Time: 30 min | Serves: 4

Ingredients

• 2 eggplants
• 2 packs of Cérial Bio vegetable chopped bolognese style (€2.85, available in GMS)
• 1 tsp cumin
• 1 tsp cinnamon
• ½ bunch chopped coriander
• ½ bunch chopped mint
• 100 g bulgur
• 2 tbsp slivered almonds
• 2 tbsp olive oil

For the white cheese mousse:

• 150 g white cheese
• 250 ml whole cold heavy cream
• Salt and pepper

Instructions

1. Preheat the oven to 180°C (gas mark 6).
2. Wash the eggplants and cut them in half lengthwise. Score diagonally and place in an ovenproof dish.
3. In a bowl, combine the chopped vegetables with cumin, cinnamon, and chopped herbs.
4. Bring a pot of water to a boil and cook the bulgur according to package instructions. Drain and mix with the vegetable mixture.
5. Toast the slivered almonds dry in a frying pan. Add to the mixture, stir well, and stuff the eggplants. Drizzle with olive oil and bake for 30 minutes.
6. In a bowl, crumble the white cheese. Whip the cold heavy cream to stiff peaks, then gently fold into the cheese. Season with salt and pepper.
7. Serve the stuffed eggplants with the white cheese mousse.

Tip: Reserve some herbs and slivered almonds to sprinkle over the eggplants when serving for extra freshness and crunch.

Also read:

• 5 meat-free recipes for steak lovers
• Deliciously Green: The French green trend