Eggplant Stuffed with Cheese and Nuts
by Editorial Staff
Ruddy and delicious eggplant stuffed with cheese and nuts will make a splash on any table. The filling of two types of cheese, eggplant pulp and nuts, tastes very similar to meat. It is almost impossible to refuse such a dish!
Cook: 1 hour 10 mins
Servings: 3
Ingredients
- Eggplant – 400 g (3 pcs.)
- Adyghe cheese – 120 g
- Hard cheese – 40 g
- Onions – 70 g (1 pcs.)
- Garlic – 2 cloves
- Egg – 1 pc.
- Walnuts – 40 g
- Sesame – 1.5 tbsp
- Cilantro (greens) – to taste
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2 tbsp + for greasing the mold
Directions
- Prepare all the ingredients you need. Turn on the oven and preheat to 180 degrees.
- Wash, dry and prick the eggplants with a fork in several places. Grease a baking dish with oil and put the eggplant there. Place the dish in a hot oven and bake the eggplant for 30 minutes. Remove the finished eggplants from the oven and let cool.
- Put the Adyghe cheese in a bowl and mash it with a fork.
- Chop the nuts and add to the cheese bowl.
- Send sesame seeds to cheese and nuts.
- Add the egg.
- Finely chop the cilantro greens and add to the rest of the filling in a bowl.
- Season with salt and mix well.
- Peel and chop the onions. Peel the garlic and also finely chop or pass through a press. Heat vegetable oil in a skillet and add onion and garlic.
- Saute the onion and garlic for 4 minutes.
- Cut the finished cooled eggplants lengthwise on one side and remove the pulp without damaging the peel.
- Chop the eggplant pulp and add to the pan with the fried onions and garlic. Fry everything for 3 minutes cool until warm.
Add the sautéed eggplant, onion and garlic to the cheese-filled bowl, season with salt, pepper and stir. - Fill the prepared eggplant with the filling. Grease a baking dish with oil and place the stuffed eggplant there.
- Grate hard cheese on a fine grater and sprinkle on eggplant.
- Place the dish in a hot oven and bake the eggplant and cheese at 180 degrees for 25 minutes. Remove the baked eggplant from the oven and serve immediately.
Bon Appetit!
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