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
Cheese – Eggplant
Cheese – Eggplant

Instructions

  1. Grease a flat gratin dish, sprinkle with breadcrumbs and preheat the oven to 200 ° C.
  2. 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.
  3. 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.
  4. 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.
  5. Tip: make more filling and also fill a zucchini.

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