Eggplants baked under a cheese-mayonnaise crust
2 servings
60 minutes
Eggplants baked under a cheese and mayonnaise crust are a dish of Yugoslav cuisine that combines the tenderness of vegetables with the rich taste of cheese and mayonnaise. Eggplants turned into appetizing 'boats' soak up the aroma of olive oil, while the baked crust gives them a special texture. Eggs in the filling add softness, while cheese provides richness and a slight piquancy. This dish is perfect for both family dinners and festive tables. It can be served with greens or light sauces and pairs wonderfully with meat and vegetable side dishes. Baked eggplants are a versatile appetizer that will delight lovers of hearty and aromatic dishes.
1
Wash the eggplants, cut them lengthwise, make a 'grid' on the flesh with a knife, sprinkle with salt and drizzle with olive oil, and place in an oven preheated to 200 degrees for 10 minutes.
- Eggplants: 2 pieces
- Salt: to taste
- Olive oil: to taste
2
Boil the eggs and cut them into small cubes.
- Chicken egg: 2 pieces
3
Remove the flesh from the eggplants to create a 'boat'. Finely chop the flesh and fry until cooked.
- Eggplants: 2 pieces
4
In the 'boat', place the eggplant flesh, leaving about 3-4 mm at the edges and bottom, then add an egg, spread with mayonnaise, and top with cheese.
- Eggplants: 2 pieces
- Chicken egg: 2 pieces
- Mayonnaise: to taste
- Hard cheese: 50 g
5
Place the eggplants in the oven at 200 degrees for 20 minutes. Cook until a golden crust forms.