Baked Eggplants with Camembert and Walnuts
Appetizers • French
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Eggplants 4 pieces
- Camembert cheese 5 oz
- Walnuts 0 oz
- Vegetable Oil 0 fl oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Drizzle the eggplants with olive oil and wrap them in aluminum foil. Bake in the oven at 465°F for 25–30 minutes (depending on the size of the vegetable).
Step 2
Toast the walnuts in a dry skillet.
Step 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.
Step 4
Before serving, garnish the dish with walnuts and sprinkle with black pepper.
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