Eggplant Stuffed with Le Doyen au Porto Cheddar | Canadian Goodness
This is the Eggplant Stuffed with Le Doyen au Porto Cheddar recipe.
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Cooking tools:
- Food processor
- Grater
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Refrigerator
- Plate
Ingredients
- 4 small round eggplants
- 7 oz (210 g) Canadian Le Doyen au Porto Cheddar * cheese
- 1 onion quartered
- 1 (30 g) fresh ginger peeled and grated
- 1/2 small fresh chilli pepper deseeded
- Juice of 1/2 lemon
- 1/2 cup (124 mL) olive oil
- A handful of fresh parsley chopped
- Salt
- pepper
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