Aubergines, baked with cheese according to this recipe, will be liked even by those who do not like eggplant. The dish will suit both as a snack and as a main course.
Type of kitchen:
Cooking method :
Recipe for cooking at home
- Eggplant wash, cut lengthwise into two equal parts. In a saucepan, boil water and salt it. Eat eggplant in boiling salted water and boil them for 15 minutes. Drain the water and leave the eggplants cool.
- Throw the contents of the pan into a colander and leave to cool. Cottage cheese put in a deep plate, grate cheese. Combine cottage cheese with cheese and carefully grate with a fork. Drive in a raw egg, add the garlic (peeled and crushed in garlic crock), carefully stir with a fork.
- Porridge, basil and dill rinse, grind and add to the cheese mixture, grind again. From the middle of each half of eggplant take out 1-2 tablespoons. pulp and add to the cheese mass, again grate with a fork. Preheat the oven to 180C. Each eggplant is filled with cheese and put on a baking tray. Bake eggplant with cheese in the oven for about 20-30 minutes until cooked. Remove the baking tray from the oven and leave to cool for 5 minutes. Transfer the stuffed eggplant to a dish and serve. Baked eggplants with cheese are delicious and hot and cold. Bon appetit!