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Stuffed Aubergines with Gruyère AOC




2 large aubergines
2 tbsl olive oil
2 cloves of garlic
1 sprig of parsley
300g tomatoes
200g Gruyère AOC
1 large tin of tuna (drained weight approx. 300g)
Salt, pepper
Approx. 3dl bouillon


Cut the aubergines in half lengthways and hollow out to 1cm at the edge using a spoon. Cut the removed aubergine flesh into small pieces and fry in the hot olive oil.

Finely chop the garlic and parsley. Cut the tomatoes into small cubes. Finely grate the Gruyère AOC. Fluff up the drained tuna with a fork and mix with the aubergine flesh, garlic, parsley, tomatoes and 150g of cheese. Season with salt and pepper.

Stuff the filling into the aubergines. Sprinkle the remaining cheese over the top. Place the aubergines on a baking tray, pour the bouillon on top. Bake in an oven at 2000Cfor 30 minutes. Pour some of the bouillon over the aubergines after 15 minutes.

Recipe Kindy Supplied By: Interprofession du Gruyère

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