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Eggplant baked with cheese and garlic in the oven

Eggplant Baked with Cheese and Garlic in the Oven

Quick, juicy, with a simple and delicious filling — perfect for a celebration! Eggplant baked with cheese and garlic in the oven dresses up any table. They don't take much time, and the filling uses the simplest ingredients!

Maria

Recipe author

Eggplant baked with cheese and garlic in the oven

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Composition / ingredients

Servings:

Eggplants

Hard cheese

400

Eggs (large)

Garlic

Butter

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 50 % 14 g

Carbohydrates 14 % 4 g

180 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you bake eggplant with cheese and garlic in the oven? A very simple, delicious dish. First, gather the ingredients on the list. If your eggplants aren't very large, 3–4 will do. If they're long and fairly big, the filling will be enough for 2. For me, the filling was enough for 3 medium eggplants weighing 600 g total. Melt the butter in advance and let it cool.
Step 2:

Grate the cheese on a coarse grater. You can use any cheese — Gouda, Dutch, Russian, or non-brined mozzarella for pizza. The main thing is that it melts well.
Step 3:

Hard-boil the eggs, cool, and peel them. Grate them on a coarse grater or cut them into small cubes. You can increase the proportion of eggs in the filling — for example, use 3 instead of 2.
Step 4:

In a bowl, combine the boiled eggs, grated cheese, and melted butter. Season the filling with salt and pepper to taste.
Step 5:

Mix everything thoroughly.
Step 6:

Finely chop the garlic with a knife. In this recipe, the garlic is sprinkled over the eggplants after they're baked, but if you like, you can add it straight into the filling and bake it in. Do whatever you prefer. You can also adjust the amount of garlic to your taste.
Step 7:

Wash and dry the eggplants, cut them in half lengthwise, and carefully scoop out the flesh, trying not to damage the walls. I used a melon baller, but an ordinary teaspoon works too.
Step 8:

Put the eggplants into boiling salted water. Bring to a boil and cook for 5 minutes. Then take the vegetables out and dry them. This softens the eggplants and removes their excess bitterness. Instead of boiling, you can simply sprinkle them with salt, leave them for 5–10 minutes, and then rinse. Note that not all eggplant varieties are bitter.
Step 9:

Fill the eggplants with the prepared filling. You can cut the cooking time by making the filling while the eggplants boil.
Step 10:

Then place the boats in a greased baking dish and put them in an oven preheated to 140–160°C for 15–20 minutes, until the cheese melts. If the eggplants haven't softened by then, you can extend the time until the vegetables are done. Judge the exact time and temperature by your own oven.
Step 11:

Transfer the hot stuffed boats to a plate and immediately sprinkle them with chopped garlic and fresh herbs. Enjoy!

Since everyone's sense of saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of some useful information about how ovens behave!