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All the Eggplants Today they are stuffed with cheese. They contain ricotta, semi-cured cheese, beaten egg and, of course, the pulp of the aubergines themselves.
And they have a third cheese: The Parmesan, which will be grated, on the surface.
FROM baked and it is a soft and delicate dish that is liked by young and old alike. Among the ingredients you will find the pepper but you will see that putting it is optional.
Eggplant stuffed with cheese
Today's aubergines are going to be prepared with three types of cheese: ricotta, semi-cured and Parmesan.
- ascen jimenez
- Kitchen: Modern
- Recipe type: vegetables
- Calories: 300
- Rations: 2-3
- Cooking time:
- Total time:
Ingredients
- 3 eggplants
- Parsley
- 100 g of ricotta or cottage cheese
- 1 egg
- Sal Island
- Pepper (optional)
- 35 g of semi-cured cheese
- Parmesan
- Extra virgin olive oil
Preparation
We wash and dry the aubergines. We divide them in half and make some cuts in the pulp, as seen in the image.
We put them in a wide source.
We bake them at 180º for 10 minutes.
In a bowl we put the egg. We beat it.
We add the ricotta.
We mix well. Add the salt and, if we want, the pepper.
When the aubergine is cooked, remove the pulp with a spoon.
We chop this pulp into small pieces with a knife.
We add the pulp of the aubergine to the bowl where we have mixed the egg and the ricotta.
We chop the semi-cured cheese and add it. We integrate everything well.
We fill the aubergines with the mixture that we have just prepared and we are putting them in the oven-safe dish. We decorate them with some parsley leaves.
We cover the halves with grated Parmesan cheese and add a drizzle of oil.
Bake again at 180º for 10 or 15 minutes, until we see that they are golden.
More information - Pasta with parmesan and sage