Nutrition Facts
4 servings
4
Stuffed Eggplants with Three Cheeses
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Today I offer you stuffed eggplants with three cheeses. A vegetarian summer dish, easy to make, for eggplant and cheese lovers. Now is the time to enjoy it; it's so good! You can serve them as they are or accompanied by pasta, rice, etc.
Ingredients
4 Medium eggplant
Olive oil
250 Ricotta
180 goat cheese log
1 Egg
2 cloves Garlic
½ salt (or to taste)
½ cracked pepper (or to taste)
150 grated mozzarella (or another melting grated cheese)
1 Parsley
Directions
1
Preheat the oven to 180°C, fan mode.
2
Wash and dry the eggplants. Cut them in half lengthwise, keeping the stem, and score the flesh.
3
Place on a large baking sheet lined with parchment paper and drizzle with a little olive oil.
4
Bake in the oven for about 30 minutes.
5
Let it cool slightly, then scoop them out with a spoon, trying to keep the skin intact.
6
Cut the flesh removed from the eggplants into small pieces and place in a bowl.
7
Add the ricotta, the goat cheese cut into small pieces, the egg, the chopped garlic cloves, salt, and pepper. Mix well until you achieve a smooth texture.
8
Stuff the eggplants with this mixture and place them back on the baking sheet. Sprinkle with grated mozzarella.
9
Bake again and cook for about 25 minutes or until the cheese is browned.
10
To finish, serve immediately, sprinkled with chopped parsley.
Ingredients
Ingredients
4 Medium eggplant
Olive oil
250 Ricotta
180 goat cheese log
1 Egg
2 cloves Garlic
½ salt (or to taste)
½ cracked pepper (or to taste)
150 grated mozzarella (or another melting grated cheese)
1 Parsley
Directions
Directions
1
Preheat the oven to 180°C, fan mode.
2
Wash and dry the eggplants. Cut them in half lengthwise, keeping the stem, and score the flesh.
3
Place on a large baking sheet lined with parchment paper and drizzle with a little olive oil.
4
Bake in the oven for about 30 minutes.
5
Let it cool slightly, then scoop them out with a spoon, trying to keep the skin intact.
6
Cut the flesh removed from the eggplants into small pieces and place in a bowl.
7
Add the ricotta, the goat cheese cut into small pieces, the egg, the chopped garlic cloves, salt, and pepper. Mix well until you achieve a smooth texture.
8
Stuff the eggplants with this mixture and place them back on the baking sheet. Sprinkle with grated mozzarella.
9
Bake again and cook for about 25 minutes or until the cheese is browned.
10
To finish, serve immediately, sprinkled with chopped parsley.
Notes
-
Bibichette
Really, this nerve. Thank you very much. -
loulou
very good
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EN