Cheese – Eggplant

Ingredients for 2 servings:

• 2 small eggplants
• 140 g cheese, grated
• 100 g low-fat curd cheese
• 1 egg(s)
• 75 ml broth
• 75 ml cream
• some pepper
• little salt
• some butter for the mold
• some breadcrumbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

when things have to go quickly

Grease a shallow baking dish, sprinkle with breadcrumbs, and preheat the oven to 200°C. Wash the eggplants, trim off the stems, and halve them crosswise. Score a not-too-wide edge all around with a knife. Then, using a spoon or similar tool, hollow out the eggplant halves. Cut the hollowed-out pieces into small cubes and set aside. Mix the cheese, quark, and egg well, season with pepper and a little salt. Fill the eggplant halves with the cheese mixture and place in the dish. Spread the reserved cubes all around and on top of the eggplant halves. Mix the stock with the cream and carefully pour into the dish. Sprinkle the eggplant halves with breadcrumbs and bake in the oven for 30-40 minutes. Tip: Make more filling and fill a zucchini as well.