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Eggplants with cheese and eggs in the oven
Eggplant boats with various fillings are no longer surprising, but I will try. I'm sure you haven't tried such a simple yet delicious filling. The recipe is very budget-friendly, and the dish is tasty and original. Eggplants with cheese and eggs in the oven can be a full meal for a snack, or as an addition to meat dishes for dinner or lunch.
Ingredients
Show ingredients
- eggplants - 1-2 pcs;
- chicken eggs - 2 pcs;
- sunflower oil - 2 tbsp;
- hard cheese - 80 g;
- salt - 0.5 tsp;
- garlic - 2-3 cloves.
Preparation
- Prepare all the necessary ingredients.
- Cut the eggplant lengthwise into two halves. Carefully scoop out the pulp from both halves with a spoon or knife to make boats. Slightly salt the inside of each boat.
- Chop the eggplant pulp as finely as possible.
- Grate the hard cheese on a grater, fine or coarse - as you like.
- In a couple of tablespoons of sunflower oil, sauté the eggplant pulp.
- Mix the sautéed eggplant pulp with the cheese. Add a bit of salt (don’t oversalt, as the cheese is already quite salty) and your favorite spices.
- Fill the eggplant boats with the cheese filling. Very carefully break the eggs on top - one for each boat. One of my boats had a yolk spread out; it’s better not to allow that, but it still turned out tasty.
- Bake the stuffed eggplants in the oven for 30 minutes at a temperature of 190 degrees.
- Eggplants with cheese and eggs in the oven are ready. Garnish the finished dish with herbs and serve. Enjoy your meal!
