Aimer faire plaisir à ceux qu'on aime

Ingredients

• 60 ml (4 tbsp.) butter
• 2 large eggplants
• 125 ml (1/2 cup) store-bought tomato purée
• 8 slices (200 g or 7 oz) Noyan

Stuffing

Ingredients

• 250 ml (1 cup) Noyan, grated
• 125 ml (1/2 cup) Ricotta
• 60 ml (1/4 cup) grilled pine nuts
• 125 ml (1/2 cup) raisins (optional)
• 30 ml (2 tbsp.) plain breadcrumbs
• 1 garlic clove, crushed
• 15 ml (1 tbsp.) fresh basil, chopped
• 1 egg, beaten
• Salt and freshly ground pepper

Preparation

Slice the eggplants lengthwise to make 8 slices. In a frying pan, brown the eggplant slices in the butter. Drain on a paper towel and let cool.

Preheat oven to 400° F (200° C).

Mix all the stuffing ingredients together. Add salt and pepper. Lay the eggplant slices on a working surface. Spread the stuffing mixture on the eggplant slices, and roll them to form 8 paupiettes. Lay the paupiettes on a greased au gratin dish. Pour the tomato purée into the dish. Top the paupiettes with the Noyan slices, and bake until the cheese melts. Serve with couscous.