L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
AzuSoviet cuisine
Paella dish
Beefsteak a la LindstromSwedish cuisine
Paella dish
Marinated fishRussian cuisine
Paella dish
Eclairs with custardFrench cuisine
Paella dish
Fergana pilafUzbek cuisine
Paella dish
Pasta alla NormaItalian cuisine
Paella dish
Fisherman's PieBritish cuisine
Paella dish
Watermelon honeyRussian cuisine
Paella dish
Caramel applesAmerican cuisine
Paella dish
RassteigaiRussian cuisine

Baked eggplants with camembert and walnuts

4 servings

40 minutes

Recipe from Sergey Nosov, chef of the restaurant "Syrovarnya" at Usachevsky Market.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
351.3
kcal
14.5g
grams
28.2g
grams
10.1g
grams
Ingredients
4servings
Eggplants
4 
pc
Camembert cheese
200 
g
Walnuts
40 
g
Vegetable oil
40 
ml
Ground black pepper
4 
g
Cooking steps

  • 1

    Drizzle eggplants with olive oil and wrap in foil. Bake in the oven for 25-30 minutes at 240 degrees.

    Required ingredients:
    1. Eggplants: 4 pieces
    2. Vegetable oil: 40 ml

  • 2

    Roast walnuts in a dry pan.

    Required ingredients:
    1. Walnuts: 40 g

  • 3

    Cut the Camembert into large pieces. Peel the cooked eggplant, then place the sliced cheese on top. Bake in the oven for 5-7 minutes.

    Required ingredients:
    1. Camembert cheese: 200 g

  • 4

    Before serving, garnish the dish with walnuts and sprinkle with black pepper.

    Required ingredients:
    1. Walnuts: 40 g
    2. Ground black pepper: 4 g

Similar recipes