Nos films

Animals and their feeding

The production steps

Guaranteed and controlled quality

- Search for a recipe -

1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements
Retour à la liste des résultats

Onion-stuffed aubergines

(0 vote)
  • Cheese :

    Reblochon
  • Dish type :

    Main
  • Season :

    Summer, Autumn

Ingredients - for 4 persons

  • 200g Reblochon cheese
  • 4 aubergines
  • 300g mince meat
  • 2 onions
  • 100ml olive oil
  • 40g butter
  • 50ml white wine

Preparation

  1. Remove the cap from the aubergines.
  2. Score the surface of the skin, place in a dish and drizzle with olive oil.
  3. Cover the dish with foil and then leave the aubergines to cook for 30 mins in a preheated oven, thermostat 6.
  4. During this time, sauté the chopped onions in the butter, add the mince meat, leave it to brown, pour the white wine over it, season and leave it to cook for 10 mins on a low heat.
  5. Take the aubergines out of the oven, remove the inside flesh, and mix with the mince meat.
  6. Place the mixture back into the aubergines, spread out the Reblochon in slices on top and then place in the oven to grill for 5 mins.