Eggplants Stuffed with Pesto, Cherry Tomatoes and Sheep's Milk Cheese Draft

Name: Eggplants Stuffed with Pesto, Cherry Tomatoes and Sheep's Milk Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 eggplants (halved); 12 cherry tomatoes (halved); ½ cup basil leaves; 1 tbsp pine nuts; ¼ cup olive oil; salt and pepper; 4 tbsp grated sheep's milk cheese; 4 tbsp grated Parmesan

Hollowed-out eggplant halves that I fill with cherry tomatoes and a basil pesto with sheep's milk cheese and Parmesan, then bake for 15 minutes.

Prep20 min
Cook15 min
Total35 min
KashrutDairy

How I make it

Scoop out almost all the flesh from the eggplant halves.
In a food processor, blend the basil with the olive oil, pine nuts, salt, pepper, sheep's milk cheese and Parmesan.
Preheat the oven to 400°F (200°C).
Arrange the cherry tomatoes inside the eggplants and spoon the pesto over them.
Place the eggplants in a baking dish and bake for 15 minutes.

Source: ChefEf (chefef.com)

Eggplants Stuffed with Pesto, Cherry Tomatoes and Sheep's Milk Cheese Draft

What you need

How I make it