Aubergines stuffed with Reblochon and Lamb Recipe

Ingredients:

• 2 large aubergines
• 300g ground lamb
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg, beaten
• 1 Reblochon cheese, cut into small pieces
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions:

1. Cut the aubergines in half lengthwise and scoop out the flesh, leaving about ½ inch around the edges. Set aside.
2. In a large skillet, heat some olive oil over medium-high heat. Add the ground lamb and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the diced onion and minced garlic and cook until the onion is translucent, about 5-7 minutes.
4. Stir in the tomato paste, breadcrumbs, Parmesan cheese, and beaten egg. Cook for an additional 2-3 minutes, or until the mixture is heated through and well combined.
5. Remove from heat and stir in the Reblochon cheese. Season with salt and pepper to taste.
6. Preheat the oven to 375°F (190°C).
7. Stuff the aubergine halves with the lamb and cheese mixture, then place them in a baking dish.
8. Bake for 25-30 minutes, or until the aubergines are tender and the filling is browned and bubbling.

Serving suggestion:

Serve the aubergines stuffed with Reblochon and lamb hot, garnished with fresh herbs like rosemary or thyme. They can be served alongside a fresh green salad. The dish is perfect as a main course and can also be served as a side dish. Enjoy the delicious blend of flavors in every bite!