• 2 large eggplants
  • 100 g gorgonzola cheese
  • 1 handful of California Walnuts
  • 1 large red onion
  • Pinch of salt
  • Pinch of pepper
  • 60 ml of extra virgin olive oil


  1. Cut the eggplants in half and make several diagonal cuts on their surface. Smear the eggplants with olive oil and a pinch of salt and wrap them in foil.
  2. Bake the eggplants at 180°C for 40 minutes.
  3. Cut the onion, put it in a frying pan with a little olive oil and let it cook at medium heat. Add a glass of water and let the water evaporate. Add a little more oil and let the onion brown.
  4. Take the eggplants out of the oven and remove the pulp with a spoon (reserve the skin). Mix the pulp with the onion. Toast the walnuts in a separate pan with a little olive oil, and add them to the eggplants and onion.
  5. Add the gorgonzola cheese, mix everything well and season with salt and pepper.
  6. Fill the eggplants with this mixture. Add a little more cheese and walnuts on top and bake at 160° for 10 minutes.