Stuffed Eggplant, Vegetarian
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 eggplant (s)
- 2 tomato (s), number pieces according to size
- 1 onion (s)
- 2 cloves garlic
- 200 g sheep cheese
- 0.5 ½ bunch parsley, smooth
- 1 dash olive oil, generously
- a bit salt
Print Recipe
Pin Recipe Instructions
- Wash vegetables. Halve the eggplant lengthways. Hollow out thoroughly with a teaspoon so that the peel remains relatively thin. Brush with olive oil. This is important, otherwise they will get too dry.
- Dice all ingredients, including the aubergine pulp. Mix thoroughly in a large bowl. Pour the filling into the aubergine halves, place on a lightly greased baking sheet and bake in the oven at approx. 180-200 ° C for approx. 40 minutes.
- Tzatziki tastes very good with it.
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