Eggplants stuffed with cheese

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

• Calories: 370.9
• Proteins: 15.5g
• Fats: 28.2g
• Carbohydrates: 12.8g

Ingredients

• Eggplants: 200 g
• Dutch cheese: 25 g
• Chicken egg: 0.5 pc
• Melted butter: 15 g
• Matsoni: 100 ml
• Salt: to taste
• Garlic: to taste

Cooking steps

1. Wash the eggplants, cut off the stem, slice them lengthwise, and remove the seeds with a teaspoon.

   Required ingredients:

   • Eggplants: 200 g

2. Dip the prepared eggplants in boiling salted water for 5 minutes and then drain in a sieve or colander.

   Required ingredients:

   • Eggplants: 200 g

3. Chop the hard-boiled egg finely, add grated cheese, melted butter and mix.

   Required ingredients:

   • Chicken egg: 0.5 piece
   • Dutch cheese: 25 g
   • Melted butter: 15 g

4. Stuff the prepared eggplants with filling, place them on a greased baking sheet, drizzle with oil, and bake.

   Required ingredients:

   • Eggplants: 200 g
   • Dutch cheese: 25 g
   • Melted butter: 15 g

5. Serve the matzun and crushed garlic separately.

   Required ingredients:

   • Matsoni: 100 ml
   • Garlic:  to taste