Recipe Stuffed eggplant
You will need:
Eggplant 6 pcs.
Cottage cheese 250g
Chicken 1 pc.
Greens 1 Puig.
Garlic 1 goal.
Parmesan cheese 70 g
Egg chicken 1 pc.
Salt and pepper to taste mix
How to cook:
Thus, the filling may be different. And that means, and a set of products will vary. This time I cooked eggplant with chicken and cheese.
Of course, ideally, should be selected for stuffing eggplants about the same size.
Parmesan cheese can be replaced with any cheese varieties, but I do not deny myself the pleasure)))) Logically, cheese is only in Parma), but in the territory of many countries made this kind of cheese, so we’ll be content with what we have. About Parmesan I can write an entire ode, but focus only on the fact that cheese in hot dishes is simply irreplaceable, sprinkle with Parmesan cheese before baking dish – the success of the cheese crust) Even prescription references appeared the term – a la parmesane.
Closer to the subject of eggplant) Washed fruit cut in half lengthwise, leaving the stalk. And boil in salted water for about 15 minutes.
While the eggplant is cooked, prepare the stuffing. Chicken I cut into small cubes and fry over high heat until slightly browned.
From the cooled cooked and slightly eggplants do “boat.” And the resulting softness tasty eggplant grind (I just put down the fork), add to the hen, cheese, chopped greens. Mix, to drive the egg. All season with taste – garlic, salt, pepper. Luxury filling is ready! If the stuffing add grated cheese (not cheese), the filling is pleasantly chewy. But in this case I add the cheese stuffing did not.
It remains to put the boat stuffed with eggplant on a baking dish and grated parmesan pritrusit. Parmesan difficult to precisely cut, because it is hard and brittle at the same time. But he rubs great!
Prepared eggplant send in the oven) or aerogrill) for baking – at 180 degrees for about 25-30 minutes.
This incredibly tasty snack! Moreover, in hot and cold!