Cheesy Stuffed Eggplant
20 min
Veggie
57934
For 2 Portions
250 g
kidney beans, canned
80 g
gratin cheese, shredded
60 g
cherry tomato
40 g
tomato paste
4 sprig(s)
thyme, fresh
2
eggplant
1/2
yellow onion
1/3
lemon
3 tbsp
olive oil
1 tsp
agave syrup
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 360°F (conventional, recommended) or 340°F (fan).
3. Peel and finely dice onion.