If you love eggplant and cheese, this recipe is for you. It is very delicious and packed with flavour from the various spices used. It is the perfect meal anytime of the day.
Recipe: Stuffed Eggplant with Cottage Cheese | Easy Stuffed Eggplant Recipe
*Serves 2*
*Ingredients:*
2 eggplants/aubergines, 653g (23 oz)
100g (½ cup) of cottage cheese
110g (1 cup) of semi-hard cheese, grated
1 large egg
1 teaspoon of grated garlic
3 tablespoons of chopped dill
1 tablespoon of chopped parsley
Salt and black pepper
*Instructions:*
1. Wash the eggplants. Cut them in half, lengthwise. Use a knife to remove the flesh of the eggplants. Place the eggplant boats on a baking tray lined with parchment paper.
2. Brush the eggplant boats with 1 tablespoon of olive oil. Season with salt. Bake at 200 °C / 180 °C fan / 400F / gas mark 6 for 25 minutes.
3. On medium-high heat, heat some light olive oil. Add the eggplant flesh, season with salt and pepper. Cook for 7 minutes, stirring occasionally.
4. Preheat the oven to 180 °C / 160 °C fan / 350F / gas mark 4.
5. To a large bowl, add the eggplant flesh, cottage cheese, 55g (½ cup) of semi-hard cheese, garlic, egg, dill, parsley, salt, and pepper to taste. Mix until well combined.
6. After 25 minutes of baking, take the eggplant boats out of the oven. Stuff the eggplant boats with the filling. Sprinkle with 55g (½ cup) of semi-hard cheese. Bake for 20 minutes.
7. Garnish with parsley and serve.
*Notes/Tips:*
- The stuffed eggplant can last in the fridge in an airtight container for up to 4 days.
- Any semi-hard cheese can be used for this recipe.
