Eggplants stuffed with feta cheese and cottage cheese

4 servings

40 minutes

Eggplants stuffed with feta and cottage cheese are a refined dish of Greek cuisine, reflecting its love for fresh and simple ingredients. Baked eggplants acquire softness and a slight sweetness that harmonizes with the spiciness of feta and the tenderness of cottage cheese. This duet creates a rich creamy flavor with a salty hint, while baking enhances the juiciness of the texture. The dish is perfect as a hot appetizer or light dinner, accompanied by fresh herbs and a glass of white wine. In Greece, stuffed vegetables are part of culinary traditions, symbolizing warmth and hospitality. These eggplants are not just food but a small journey to sunny Hellas.

Energy value per serving

• Calories: 603
• Proteins: 28.3g
• Fats: 49.9g
• Carbohydrates: 8.4g

Ingredients

• Eggplants: 3 pc
• Cottage cheese: 300 g
• Feta cheese: 300 g
• Butter: 150 g
• Salt: to taste

Cooking steps

1. Wash large eggplants, cut them in half lengthwise, and salt them. Then bake in the oven until partially cooked and scoop out the insides.

   Required ingredients:

   • Eggplants: 3 pieces
   • Salt:  to taste

2. Mash the cottage cheese, mix it with grated feta, and fill the halves of the eggplants with the filling.

   Required ingredients:

   • Cottage cheese: 300 g
   • Feta cheese: 300 g

3. Place the prepared eggplants in a buttered pan and bake in the oven.

   Required ingredients:

   • Butter: 150 g