Eggplant Boats with Cottage Cheese and Egg
by Editorial Staff
A spectacular vegetable dish – eggplant boats, stuffed with curd filling and baked with an egg. It is very simple to prepare such original “Adjarian” eggplants, and it will not take much time. Worth trying!
Ingredients
- Eggplant – 250 g (1 pc.)
- Cottage cheese – 60 g
- Eggs – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 20 ml (1-2 tablespoons)
- For the filling (optional):
- Fresh parsley – 2 g (2-3 sprigs)
Directions
- Prepare foods on the list. The dish is cooked quite quickly, so it is better to turn on the oven in advance to heat up to 180 degrees.
- Wash the eggplant, dry it and cut it lengthwise with a knife into two equal parts.
- Use a teaspoon to scoop out the eggplant pulp to form boats.
- Cut the eggplant pulp into small pieces.
- Heat vegetable oil in a skillet. While stirring, fry the eggplant slices over medium heat for about 3-4 minutes, until golden brown. Then cool slightly.
- In a deep bowl, combine the eggplant pulp and cottage cheese.
- Season with salt, pepper and stir.
- Stuff the eggplant boats with the curd filling. In the center of each, make a small depression.
- Hammer an egg into each slot.
- Line a baking dish with parchment or oil. Place the stuffed eggplant in a mold.
- Bake eggplant boats with cottage cheese in an oven preheated to 180 degrees for about 20 minutes, until golden brown.
- Baked eggplants stuffed with cottage cheese are ready. Serve sprinkled with chopped parsley.
Bon Appetit!
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