| Servings |
Ingredients
- 2 pieces Eggplant
- 1 piece Tomato
- 150 gram Сurd (bryndza)
- 3 teaspoons Sauce
- 2 teaspoons Vegetable oil
- 1-2 cloves garlic
- 1 bunch Cilantro
Ingredients
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Instructions
- For the filling, take a large fleshy tomato, a bunch of coriander, 1-2 cloves of garlic and cheese.
- Tomatoes and cheese cut into cubes, coriander and garlic finely chop. Mix everything in a bowl, season with 1 tsp of oil and 1 tsp of sauce. This amount of filling is enough to stuff 2 eggplants (i.e. 4 halves).
- Cut the eggplant lengthwise, remove the pulp with a teaspoon, leaving the walls. Brush the eggplant inside with the sauce and drizzle with oil.
- Fill the eggplant halves with the filling and place in a 200-degree oven. Bake for about 20-30 minutes (eggplant should be soft.
- Serve immediately while the eggplant is hot!
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