Once Konstantin Raikin, in an interview with one of the women's magazines, said that he loves stuffed eggplant with cheese that his wife makes. Perhaps the proposed recipe is not exactly the one mentioned by Raikin, but nevertheless, it deserves attention for its originality and uniqueness. In addition, this recipe is simple and economical in terms of both time and financial costs.
It is necessary
-
- 3-4 small eggplants
- 100-150 grams of cheese
- 2 cloves of garlic
- a couple of tablespoons of vegetable oil
- salt
- 20-25 minutes to cook.
Instructions
Step 1
Wash the eggplants, cut in half lengthwise, salt.
Step 2
Pour 2 tablespoons of vegetable oil into the pan, put the eggplants on the bottom in one layer, cut up. Add some water - about a glass. Cover with a lid, put on low heat for 10-15 minutes. If the water boils away, and the eggplants are still hard, then you need to add water for stewing.
Step 3
While the eggplants are stewing, grate the cheese on a coarse grater, crush or finely grate two cloves of garlic.
Step 4
After 10-15 minutes, check the readiness of the eggplants - they should be so soft that you can take out the middle with a spoon. Carefully take out the eggplant core with a teaspoon so that the walls with the peel keep their shape. Add the eggplant puree to the cheese mass, mix well, salt, add spices (if desired), and stuff the eggplant "boats" with the resulting minced meat. Cover and put on low heat until the cheese is melted.
