I never cease to rejoice in the coming summer, I love this time of the year not only for the beautiful weather, but also for the availability of vegetables and fruits. You can cook so many things, not only tasty, but also healthy! Today we are preparing stuffed eggplants.
For this recipe, I take 3 medium-sized eggplants and cut them lengthwise, make small cross-to-cross cuts and salt. Lightly grease with oil and send to bake in the oven until tender, which takes about 30 minutes.
Then I cut 1-2 onions large enough and fry in vegetable oil until tender.
The onion should be soft and slightly golden.
Be sure to add spices, pepper, salt and chopped garlic clove to the onion, 1-2 pieces, and more. I mix everything well and leave to cool. Some of the filling is ready. There are mere trifles left.
Namely, cut tomatoes and suluguni cheese into small cubes. Tomatoes should be very ripe and juicy. And suluguni cheese can be replaced with Mazzarella. Mix them with onions and you can stuff the eggplant.
The appetizer can be served cold, but I prefer to warm it up a little in the oven before serving so that the cheese "floats" slightly.
How do you like the recipe?
Ingredients:
- Eggplant 3 pcs
- Onions 1-2 pieces
- Tomatoes 2-3 pcs
- Garlic 1-2 cloves
- Suluguni cheese 150-200 grams
- Salt, spices to taste
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Be healthy!