Baked eggplant with cheese

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.

Baked eggplant with cheese
Baked eggplant with cheese
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Ingredients

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Recipe for cooking at home

  1. 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.
  2. 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.
  3. 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!
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