Eggplants, versatile and delicious vegetables, are the main ingredient of this savory recipe. Start by choosing fresh eggplants with shiny, firm skin. Wash them well, then cut each eggplant lengthwise, being careful not to split them completely. Using a spoon or knife, scoop out the flesh, leaving about a centimeter of pulp on the edges to create a 'boat' that will hold the filling.
After you finish scooping, sprinkle salt on the inside of the eggplants and let them sit for about 20 minutes. This process will help remove excess water and bitterness, making the eggplants tastier. In the meantime, chop the flesh you scooped out into small cubes and prepare the other vegetables you want. You can use red peppers, onions, or zucchini, depending on your preferences.
In a large skillet, add a little olive oil and sauté the onion until it becomes translucent. Then, add the eggplant flesh and the other chopped vegetables. Sauté them over medium heat, stirring occasionally, until they soften and the juice has evaporated. Season the mixture with salt, pepper, dried basil, and oregano, allowing the flavors to combine. Once the vegetables are ready, let them cool slightly.
In a separate bowl, mix the cottage cheese or feta cheese with the beaten eggs. This combination will add a creamy texture and rich flavor to the filling. Add the cooled vegetable mixture to the bowl with cheese and eggs, mixing well to achieve a homogeneous composition.
Preheat the oven to 180 degrees Celsius. Fill each half of the eggplant with the vegetable and cheese mixture, being careful to fill them generously. Finally, sprinkle grated parmesan on top, which will add a golden and crispy crust. Place the stuffed eggplants in a baking dish lined with parchment paper and bake for 25-30 minutes or until the parmesan turns golden.
The flavors will blend splendidly, and when you open the oven, the savory aroma will fill the entire room. Serve the eggplants hot, as a main dish or appetizer, and enjoy every bite, knowing that you have prepared a delicious and healthy meal.
After you finish scooping, sprinkle salt on the inside of the eggplants and let them sit for about 20 minutes. This process will help remove excess water and bitterness, making the eggplants tastier. In the meantime, chop the flesh you scooped out into small cubes and prepare the other vegetables you want. You can use red peppers, onions, or zucchini, depending on your preferences.
In a large skillet, add a little olive oil and sauté the onion until it becomes translucent. Then, add the eggplant flesh and the other chopped vegetables. Sauté them over medium heat, stirring occasionally, until they soften and the juice has evaporated. Season the mixture with salt, pepper, dried basil, and oregano, allowing the flavors to combine. Once the vegetables are ready, let them cool slightly.
In a separate bowl, mix the cottage cheese or feta cheese with the beaten eggs. This combination will add a creamy texture and rich flavor to the filling. Add the cooled vegetable mixture to the bowl with cheese and eggs, mixing well to achieve a homogeneous composition.
Preheat the oven to 180 degrees Celsius. Fill each half of the eggplant with the vegetable and cheese mixture, being careful to fill them generously. Finally, sprinkle grated parmesan on top, which will add a golden and crispy crust. Place the stuffed eggplants in a baking dish lined with parchment paper and bake for 25-30 minutes or until the parmesan turns golden.
The flavors will blend splendidly, and when you open the oven, the savory aroma will fill the entire room. Serve the eggplants hot, as a main dish or appetizer, and enjoy every bite, knowing that you have prepared a delicious and healthy meal.
Ingredients
2 eggplants, 1 chopped onion, 1 finely chopped garlic clove, 2 peeled tomatoes grated, a little olive oil, about 250 g of cheese (I used sheep's telemea, goat cheese, and sweet urda) grated, 2 eggs, spices (herbes de Provence), salt and pepper to taste.