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Stuffed eggplants, vegetarian

updated

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Ingredients for 4 servings:

  • 4 eggplant(s)
  • 2 tomatoes, number of pieces according to size
  • 1 onion(s)
  • 2 cloves garlic
  • 200 g sheep’s cheese
  • ½ bunch parsley, flat
  • 1 dash of olive oil, generous
  • some salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple preparation

Wash the vegetables. Halve the eggplants lengthwise. Using a teaspoon, scoop out the skin thoroughly, leaving a relatively thin layer. Brush with olive oil. This is important, otherwise they will become too dry. Finely dice all ingredients, including the eggplant flesh. Mix thoroughly in a large bowl. Spoon the filling into the eggplant halves, place them on a lightly greased baking sheet, and bake at 180-200°C for about 40 minutes. Tzatziki goes very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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