Eggplants Stuffed with Onion and Cheese, Baked in the Oven
Description
Suitable for both holidays and everyday meals. You can use any cheese you like for the filling, or you can even replace the cheese entirely with cottage cheese for another wonderful option. The eggplants turn out tender, aromatic, and very tasty. If you're using several eggplants, try to choose ones that are roughly the same size so they cook in the oven at the same time. If you like, you can add any spices, garlic, or fresh herbs to the filling. Simple, delicious, and with plenty of room for creativity. Give it a try. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients. I had a fairly large eggplant, so I used one. If your eggplants are small, it's better to use a couple for the specified amount of ingredients.
- 2
Step 2
Wash the eggplant, pat it dry, and cut it in half. Make deep cuts into the flesh with a knife, as shown in the photo.
- 3
Step 3
Heat a skillet with oil, place the eggplants cut-side down, and fry until tender.
- 4
Step 4
Using a teaspoon, scoop out the flesh, chop it with a knife, and sauté with diced onion in a frying pan for 3–5 minutes.
- 5
Step 5
Transfer the contents of the pan to a deep bowl, add cheese crumbled by hand or grated, salt and pepper to taste. Mix well.
- 6
Step 6
Fill the eggplant boats with the prepared filling.
- 7
Step 7
Transfer to an ovenproof dish, sprinkle cheese on top, and bake in the oven at 180°C for 20–25 minutes.
- 8
Step 8
Stuffed eggplant with cheese baked in the oven is ready. Delicious both warm and cold.