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Snacks
Baked Eggplants Stuffed with Cheese
Fragrant baked eggplant boats filled with a delicate cottage cheese and herb filling.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash and dry the eggplants, then cut them lengthwise, keeping the stem intact. Boil in salted water for about 15-20 minutes. Drain in a colander and let cool.
2
In a bowl, combine the coarsely grated cheese, cottage cheese, egg, finely chopped herbs, and spices.
3
Scoop out a little pulp from the eggplant halves and mix it into the cheese and curd filling.
4
Stuff the eggplant halves with this mixture and bake in an oven preheated to 180°C (350°F) for about 30 minutes until golden brown.
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