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Print Recipe
Eggplant stuffed with Tomatoes and Cheese Recipe
Eggplant-tomatoes-cheese! This classic combination is loved by many, and I am no exception. This time a full-fledged hot dish.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For the filling, take a large fleshy tomato, a bunch of coriander, 1-2 cloves of garlic and cheese.
    For the filling, take a large fleshy tomato, a bunch of coriander, 1-2 cloves of garlic and cheese.
  2. 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).
    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).
  3. Cut the eggplant lengthwise, remove the pulp with a teaspoon, leaving the walls. Brush the eggplant inside with the sauce and drizzle with oil.
    Cut the eggplant lengthwise, remove the pulp with a teaspoon, leaving the walls. Brush the eggplant inside with the sauce and drizzle with oil.
  4. Fill the eggplant halves with the filling and place in a 200-degree oven. Bake for about 20-30 minutes (eggplant should be soft.
    Fill the eggplant halves with the filling and place in a 200-degree oven. Bake for about 20-30 minutes (eggplant should be soft.
  5. Serve immediately while the eggplant is hot!
    Serve immediately while the eggplant is hot!

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