in Recipes

Eggplant with bean paste filling

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Ingredients for 6 servings:

  • 1 can kidney beans
  • 3 sprigs rosemary
  • 1 onion(s)
  • 2 cloves garlic
  • 2 eggplant(s)
  • some olive oil
  • salt and pepper
  • 150 g cheese, grated Gouda

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the eggplants lengthwise into 8-10 thin slices. Brown them one at a time in hot olive oil. Then season with salt and pepper. Rinse the beans. Finely chop the rosemary, onion, and garlic. Sauté in hot oil. Add the beans and 100 ml water and simmer for 5 minutes. Mash the beans finely. Season to taste. Spread the puree on one half of the eggplant and fold over the other half. Place on a baking sheet. Sprinkle with Gouda cheese and bake in a preheated oven at 200°C (fan oven) for 20 minutes. Serve with garlic bread and a cream made from ajvar and sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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