This delicious vegetable dish can perfectly complement the festive table as a hot snack, or it can simply be served at the table for dinner, when the whole family is assembled. In any case, you should hurry up with preparing eggplant dishes and not miss the moment, while the summer season is in full swing.
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You will need
- - 2 medium-sized eggplants
- - 1 onion head
- - 3 cloves of garlic
- - 1 tomato
- - 2 eggs
- - 100 grams of butter
- - 100 grams of cheese
- - greens
Instruction manual
1
Eggplants should be washed well, dried with napkins, and then cut lengthwise into two halves. Very carefully cut the middle.
2
Peel the onion and garlic. The onion head should be finely chopped, and the garlic should be passed through a press. Fry everything lightly in a pre-heated frying pan in butter until a light golden hue.
3
Cut the eggplant flesh into small pieces and add to the onion when it is almost ready. Simmer all together for about three minutes, and then remove the pan from the heat.
4
Wash and boil the eggs, chop with an egg slicer, then wash and chop the tomato, grate the cheese on a coarse grater, wash the greens, dry with paper towels and finely chop. We add all the ingredients to the fried eggplant and mix well. Do not forget to salt the filling, season to taste with ground pepper.
5
Fill the empty eggplant halves with the filling. Grate the remaining cheese on a coarse grater and sprinkle eggplant on it. Place the vegetables stuffed in this way in an oven preheated to 180 degrees. Bake for about half an hour. In order for the cheese not to burn, cover the halves with foil for fifteen minutes.