Stuffed eggplants with cheese and eggs - forgotten Georgian recipe

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and economical.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier alternative, while crushed crackers can be more affordable.

Preheat the oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a shell.

Chop the eggplant flesh and set aside.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add the chopped eggplant flesh to the skillet and cook until softened, about 5-7 minutes.

Stir in cheese, eggs, fresh herbs, and season with salt and black pepper.

Mix until well combined and creamy.

Fill the eggplant shells with the cheese and egg mixture.

Sprinkle bread crumbs on top of each stuffed eggplant.

Drizzle with melted butter and lemon juice.

Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, until golden and bubbly.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens