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Eggplants with cheese and eggs in the oven
Instructions
I prepare all the ingredients I need.
I cut the eggplant lengthwise into two halves. From both halves I carefully scoop out the flesh with a spoon or knife so that I get boats. I lightly salt the inside of each boat.
I chop the eggplant flesh as finely as possible.
I grate the hard cheese on a grater – fine or coarse, whichever you prefer.
In a couple of tablespoons of sunflower oil I fry the eggplant flesh – it becomes softer and more aromatic.
I mix the fried eggplant flesh with the cheese. I add a little salt (don't oversalt – the cheese is already quite salty) and my favourite spices. I finely chop the garlic and add it to the filling.
I fill the eggplant boats with the cheese filling. On top I very carefully crack the eggs – one per boat. On one of my boats the yolk spread – it's better to avoid that, but it still turned out tasty.
I bake the stuffed eggplants in the oven for 30 minutes at 190 °C.
The eggplants with cheese and eggs in the oven are ready. I garnish the finished dish with fresh herbs and serve.
Tips
- 1
SALT THE BOATS INSIDE and leave them for 10 minutes – the bitterness will go. Before filling, blot them with a paper towel.
- 2
CHOP THE FLESH FINELY – large pieces take a long time to cook and don't give a uniform filling.
- 3
CRACK THE EGGS CAREFULLY – the yolk should stay whole. To manage this, first crack the egg into a separate bowl, then pour it into the boat.
- 4
DON'T OVERSALT – the cheese already contains salt. It's better to add salt to the finished dish when serving than to ruin it with too much. A similar principle works in other vegetable dishes with cheese.
FAQ
Which cheese should I choose? +
For this recipe, any hard cheese that melts well: Gouda, Russian, Edam, Maasdam. For an "Italian" accent – Parmesan or Grana Padano (grate them finer, they cost more). For a "Russian" version – Kostromskoy or Dutch cheese. Avoid: processed cheese (it spreads into a puddle), blue cheese (too sharp a flavour for the filling), suluguni (it melts and won't give any firmness). The ideal choice is medium-fat (45–50%) and aged. A "young" cheese gives a watery filling that "floats up" during baking.
Can I make it without an oven? +
Yes, there are alternatives. In a covered skillet: grease it with oil, place the stuffed boats inside, pour 2–3 tbsp of water onto the bottom, cover with a lid, and cook over low heat for 25–30 minutes. In a multicooker: the "Bake" mode for 35 minutes. In an air fryer: 180 °C for 25 minutes. In a microwave (the express option): 600 W for 12–15 minutes – it'll be quicker, but without a golden crust. The oven still gives the best result – a crust on top and even baking.
How long do the boats keep? +
What do you serve the boats with?
They go with everything. With boiled potatoes or mashed potatoes. With a fresh salad (vegetables, a mixed salad with olive oil). With rice (boiled or wild). As an appetiser – with a sauce (sour cream with garlic, pesto, Greek yoghurt). With meat – as a vegetable side instead of the traditional ones. For an "Italian" supper – with a glass of dry red wine. For children – with chips and ketchup. For a diet – as a standalone protein dish (eggs + cheese).
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