John Myers
Contents
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Ingredients
- 2 Eggplant fresh
- 150 g Feta
- 1 Onion
- Coriander
- 1 Egg yolk
- Parmesan
- 3 tbsp Cream
- 1 Tomato
Instructions
- Cook the aubergines for 10 minutes, then hollow them out, cut them into small pieces with the feta, mix with coriander, salt, pepper and marjoram. Place the aubergine halves in a greased casserole dish and spread the filling on top. Cut the tomatoes into small pieces and place on the aubergines, mix the egg yolks with the cream and the Parmesan on the mixture and bake at 180C ° for half an hour.
Nutrition
Serving: 100gCalories: 290kcalCarbohydrates: 1.6gProtein: 11.2gFat: 26.6g
