Preparation
Cut the eggplant in half lengthwise and cook it for 10 minutes in the microwave in a dish covered with cling film (don’t forget the little holes so that it doesn’t explode)
Fry the onion in small cubes, let it melt, then caramelize it by adding the honey (all this takes about 10 minutes)
Add the seeded and diced tomato
Empty the eggplants with a small spoon, roughly cut the flesh, and add it to the pan
Finally, add the crumbled goat cheese to the mixture
Blend the mixture (optional)
Fill the eggplant shells with this filling, sprinkle with grated Gruyère cheese and bake at 200° for 20 minutes
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