Stuffed eggplants are ideal for those who are trying to eat right and watch their figure. Thanks to cooking in a double boiler, all the ingredients will retain the maximum of useful substances, and the dish itself will turn out to be very tasty and unusually tender.
It is necessary
- - 2 eggplants;
- - 300 g fresh spinach;
- - 200 g of tomatoes;
- - 200 hard cheese;
- - 20 g sage;
- - 3 tbsp. tablespoons of olive oil;
- - 1 stalk of leeks;
- - 2 teaspoons of balsamic cream;
- - salt to taste.
Instructions
Step 1
Wash the eggplants, peel and cut lengthwise into two equal parts, without cutting off the stalks. Take out a piece of pulp from each half so that you get "boats". Place them in a double boiler for 10 minutes.
Step 2
Cut the tomatoes into cubes, the onions into thin rings and the spinach into strips. Mix everything. Grate the cheese on a coarse grater, set aside a tablespoon, and add the rest to the vegetables. Put sage leaves to them.
Step 3
Take out the eggplants, put the prepared cheese and vegetable filling in them, sprinkle with cheese and cook in a double boiler for another 5-7 minutes. Before serving, pour the prepared eggplants with olive oil, pounded with a few sage leaves.
