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Eggplants with cheese and eggs in the oven
Instructions
I prepare all the ingredients I need.
I cut the eggplant lengthwise into two halves. From both halves I carefully scoop out the flesh with a spoon or knife so that I get boats. I lightly salt the inside of each boat.
I chop the eggplant flesh as finely as possible.
I grate the hard cheese on a grater – fine or coarse, whichever you prefer.
In a couple of tablespoons of sunflower oil I fry the eggplant flesh – it becomes softer and more aromatic.
I mix the fried eggplant flesh with the cheese. I add a little salt (don't oversalt – the cheese is already quite salty) and my favourite spices. I finely chop the garlic and add it to the filling.
I fill the eggplant boats with the cheese filling. On top I very carefully crack the eggs – one per boat. On one of my boats the yolk spread – it's better to avoid that, but it still turned out tasty.
I bake the stuffed eggplants in the oven for 30 minutes at 190 °C.
The eggplants with cheese and eggs in the oven are ready. I garnish the finished dish with fresh herbs and serve.Enjoy your meal!
Tips
- 1
SALT THE BOATS INSIDE and leave them for 10 minutes – the bitterness will go. Before filling, blot them with a paper towel.
- 2
CHOP THE FLESH FINELY – large pieces take a long time to cook and don't give a uniform filling.
- 3
CRACK THE EGGS CAREFULLY – the yolk should stay whole. To manage this, first crack the egg into a separate bowl, then pour it into the boat.
- 4
DON'T OVERSALT – the cheese already contains salt. It's better to add salt to the finished dish when serving than to ruin it with too much. A similar principle works in other vegetable dishes with cheese.
FAQ
Which cheese should I choose? +
For this recipe, any hard cheese that melts well: Gouda, Russian, Edam, Maasdam. For an "Italian" accent – Parmesan or Grana Padano (grate them finer, they cost more). For a "Russian" version – Kostromskoy or Dutch cheese. Avoid: processed cheese (it spreads into a puddle), blue cheese (too sharp a flavour for the filling), suluguni (it melts and won't give any firmness). The ideal choice is medium-fat (45–50%) and aged. A "young" cheese gives a watery filling that "floats up" during baking.
Can I make it without an oven? +
Yes, there are alternatives. In a covered skillet: grease it with oil, place the stuffed boats inside, pour 2–3 tbsp of water onto the bottom, cover with a lid, and cook over low heat for 25–30 minutes. In a multicooker: the "Bake" mode for 35 minutes. In an air fryer: 180 °C for 25 minutes. In a microwave (the express option): 600 W for 12–15 minutes – it'll be quicker, but without a golden crust. The oven still gives the best result – a crust on top and even baking.
How long do the boats keep? +
In the refrigerator in a closed container – 2 days. The next day the flavour is brighter – the filling has had time to develop. Reheat in the oven at 180 °C for 10 minutes (the microwave will dry them out). They can be frozen (cooked or raw boats, for up to 2 months). Cooked ones – thaw in the refrigerator for 8 hours, then reheat in the oven. Raw ones – cook straight from the freezer, increasing the baking time to 45 minutes. For convenience, you can "prepare" the boats in advance and keep them in the refrigerator for up to 24 hours, then bake.
What do you serve the boats with? +
They go with everything. With boiled potatoes or mashed potatoes. With a fresh salad (vegetables, a mixed salad with olive oil). With rice (boiled or wild). As an appetiser – with a sauce (sour cream with garlic, pesto, Greek yoghurt). With meat – as a vegetable side instead of the traditional ones. For an "Italian" supper – with a glass of dry red wine. For children – with chips and ketchup. For a diet – as a standalone protein dish (eggs + cheese).
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