Eggplant stuffed with cheese

You will need
  • – 7pcs eggplant;
  • – 3pcs eggs;
  • – 150g white bar;
  • – 330ml milk;
  • – 220g different cheese varieties;
  • – 13 large basil leaflets;
  • – 3 cloves of garlic;
  • – salt;
  • – black ground pepper.

First of all, it is necessary to cut the eggplant in half (lengthwise) and boil them for 12 minutes in salt water. Then drain the water, cool the aubergines, squeeze the water off them and gently extract the flesh from the inside, leaving a little on the walls.


Baton soak in milk, pulp eggplant grind, add to the bar.


In the resulting mixture, beat the eggs, salt, pepper and add finely chopped garlic.


All cheese finely grate on a fine grater, basil leaves cut. Mix with the rest of the ingredients. The resulting mixture fill the aubergines and put them to bake in the oven for 35 minutes.


Serve this dish can be both cold and hot.

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