Serves 6
Prep: 20 minutes | Cook: 45 minutes
Ingredients: 6 aubergines, 3 tomatoes, 1 lemon, 2 onions, 3 garlic cloves, 120g very dry Cabécou cheese from Aveyron, 4 mint stalks, 1 small bunch basil, 5cl olive oil, salt, pepper.
As a culinary expert in French regional dishes, I've perfected this stuffed aubergine recipe featuring the tangy, creamy Cabécou from Aveyron. Slice the aubergines in half lengthwise and carefully scoop out the flesh without piercing the skin. Coarsely chop the flesh and toss with lemon juice to prevent browning. Peel and finely chop the onions and garlic. Blanch, peel, deseed, and crush the tomatoes.
Dice the Cabécou into small pieces.
Finely chop the mint and basil leaves, reserving about a tablespoon.
In a pan, heat half the olive oil and sauté the onions and aubergine flesh for 3-4 minutes. Season with salt and pepper, add garlic, tomatoes, and chopped herbs, then simmer for 10 minutes. Stir in the diced Cabécou off the heat.
Preheat oven to 180°C (th. 6).
Stuff the aubergine halves generously and arrange snugly in a gratin dish. Sprinkle with reserved herbs, drizzle with remaining oil, and bake for 45 minutes.
Serve hot from the oven or enjoy chilled—the flavors deepen beautifully either way.
