Stuffed eggplant boats with cheese
4 servings
90 minutes
A complex recipe in which eggplant is a powerful base to which all other ingredients are added. The recipe calls for smoked cheese, but you can use any other.
1
For stuffing, it is better to choose large eggplants. Cut the eggplants lengthwise. Use a spoon to scoop out the flesh, leaving a wall thickness of 0.5 mm.
- Eggplant: 3 pieces
2
Soak the eggplants in cold water with salt for half an hour to an hour. You can change the water several times during soaking. Soaking is necessary to remove the bitterness from the eggplants.
- Salt: to taste
3
Chop the onion and garlic into small cubes.
- Onion: 1 piece
- Garlic: 2 cloves
4
Cut chicken fillet, eggplant flesh, and tomatoes into 1.5-2 cm cubes, and grate smoked cheese on a coarse grater.
- Chicken breast fillet: 2 pieces
- Eggplant: 3 pieces
- Tomatoes: 5 piece
- Smoked cheese: 200 g
5
Fry onion and garlic in a pan until golden brown, add chicken fillet. Sauté on high heat for a few minutes, then reduce to medium heat.
- Onion: 1 piece
- Garlic: 2 cloves
- Chicken breast fillet: 2 pieces
6
Add the eggplant flesh to the mixture and sauté for another 10 minutes, season with salt and pepper.
- Eggplant: 3 pieces
- Salt: to taste
- Ground white pepper: to taste
7
At the end of frying, add tomatoes, greens, and chili pepper.
- Tomatoes: 5 piece
- Parsley: 1 bunch
- Dill: 1 bunch
- Basil: 1 bunch
- Chili pepper: to taste
8
Place the eggplant forms on a pre-oiled baking sheet, fill with the mixture, and brush with mayonnaise.
- Eggplant: 3 pieces
- Mayonnaise: 1 tablespoon
9
Bake at 180 degrees for 30-35 minutes. Sprinkle the eggplants with smoked cheese 10 minutes before cooking is done.
- Smoked cheese: 200 g
