A very tasty and satisfying dish – stuffed eggplant baked with a filling of cottage cheese, hard cheese and mozzarella cheese.
Summary
| Cook Time | 50 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Large eggplant – 1 pc.
- Cottage cheese – 70 g
- Hard cheese – 70 g
- Mozzarella cheese – 70 g
- White bun (bread) – 50 g
- Egg – 1 pc.
- Garlic – 1 clove
- Milk – 100 g
- Parsley (or basil) – a few sprigs
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- To prepare stuffed eggplant with cottage cheese and cheese, prepare the foods on the list. Wash and dry the vegetables.
- Cut the loaf into small pieces, fill it with milk, leave for a while. When the loaf is completely soft, squeeze out the excess milk.
- Fold the cottage cheese, coarse grated hard cheese and mozzarella into a deep bowl.
Wash the greens, dry, chop finely with a knife, add the greens to the filling.mAdd the loaf and egg. Salt and pepper the filling, add the garlic passed through a press, mix. - Cut the eggplants in half lengthwise, put in boiling salted water and cook for 10-15 minutes. When the vegetables are completely soft, discard them in a colander.
- Scrape the eggplant pulp, chop it, add to the filling, stir. Fill the eggplant boats with cheese.
- Preheat the oven to 180 degrees, put the stuffed eggplant in it and bake under the top grill for 20-25 minutes.
- Serve the prepared stuffed eggplant with cottage cheese and cheese as a hot snack immediately after cooking.
Bon Appetit!
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