How to make
Wash the eggplants well and cut them in half lengthwise without cutting the ends.
The inside is carved out, so that about 1 cm remains from it from the skin. The carved out part of the vegetable can be used to make a delicious pate Baba Ganoush, another spread or component to a salad (pre-roasted for this purpose).
The carved out eggplants are rubbed with salt and left for 20-30 minutes to release their bitter juice, then they are washed well under running water.
The goat cheese rolls are cut into slices.
In each eggplant boat, put two tablespoons of tomato sauce, previously flavored with garlic or your favorite spices (basil, thyme or oregano, for example).
Arrange the cheeses on top of the tomatoes, by overlapping each other. Between them are the Brazil nuts - pecans, as they are in halves or broken into finer pieces.
Lightly sprinkle with brown sugar and olive oil and if the white cheese is not too salty, you can add a little salt for contrast.
They are arranged in a baking pan greased with olive oil, wrapped with aluminum foil and roasted for 30 minutes at 360°F (180°C) in a preheated oven. The foil is removed and the stuffed eggplants are roasted for another 20 minutes or until golden brown.
The stuffed eggplants with goat cheese are served warm.
Enjoy your meal!
