Eggplant in the oven stuffed with garlic cheese and turmeric

4 servings
30 min

For this recipe, we will need the products listed.

We cut & quot; ponytails & quot; from clean eggplants, make longitudinal cuts and remove seeds with a spoon. We put a saucepan with salted water on a medium heat and wait for the boil. We put our eggplants in boiling water for five minutes. Then we drain the water through a colander.

We prepare the filling. We rub Dutch cheese on the grater.

Boil the eggs hard-boiled for 10 minutes, cool, clean and grate.

Mix cheese and eggs with melted butter. Add turmeric to taste. The filling is ready.

We put the eggplants on a baking sheet greased with butter, apply the filling and bake them in the oven when 140-160S.

Sprinkle the finished dish with garlic passed through the garlic for additional taste and aroma. in the homeland of this recipe for eggplant they offer a fermented milk drink - matsun. But you can use rustic milk, it will also taste good. I also recommend serving fresh greens to such eggplants, which at all times was perfectly combined with any vegetables.