Cheese – Eggplant
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small eggplant (s)
- 140 g cheese, rated
- 100 g low-fat quark
- 1 egg (s)
- 75 ml broth
- 75 ml cream
- some pepper
- little salt
- some butter for the pan
- some breadcrumbs
Print Recipe
Pin Recipe Instructions
- Grease a flat gratin dish, sprinkle with breadcrumbs and preheat the oven to 200 ° C.
- Wash the aubergines, cut off the stalk and cut in half crosswise. Cut a not too wide edge all around with the knife. Then hollow out the aubergine halves with a spoon or something similar. Cut the hollowed out into small cubes and set aside.
- Mix the cheese, quark and egg well, season with pepper and a little salt. Fill the eggplant halves with the cheese mixture and place in the mold. Spread the cubes that were set aside all around and on the aubergine halves.
- Mix the broth with the cream and carefully pour into the mold. Sprinkle the eggplant halves with breadcrumbs and bake in the oven for 30-40 minutes.
- Tip: make more filling and also fill a zucchini.
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