Eggplant Khachapuri
Description
The recipe won't take much time. Eggplant khachapuri are easy to make, and the result is original, filling, and very tasty! You can use any cheese: mozzarella, feta, curd cheese, suluguni, and so on. I usually use 2–3 types at once; today I have suluguni and Russian cheese. These unusual eggplants are prepared in the style of Adjarian khachapuri, hence the name. Eggplants pair perfectly with eggs and cheese and can serve as a wonderful appetizer, a side dish, or a standalone meal. They can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the eggplants in half lengthwise and score them in a crosshatch pattern with a knife, stopping 3–4 mm short of the skin.
- 3
Step 3
In a skillet, heat the oil, place the eggplants cut-side down, and cook over medium heat until tender.
- 4
Step 4
Carefully (without damaging the walls), use a spoon to scoop out the pulp and chop it with a knife. Add grated cheese, chopped herbs, salt, and ground pepper to taste to the pulp.
- 5
Step 5
Fill the eggplant halves with the filling so that a depression forms in the center.
- 6
Step 6
Carefully break an egg into each hollow, season with salt and pepper, and bake the eggplants in a preheated oven at 180°C for about 20 minutes (until the eggs reach your desired doneness).
- 7
Step 7
Eggplant khachapuri are ready.