Stuffed Eggplant Boats with Cheese
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
A complex recipe where eggplant serves as a robust base, complemented by all the other ingredients. The recipe calls for smoked cheese, but you can substitute it with any other type.
Ingredients
- Eggplants - 3 pieces
- Chicken fillet - 2 pieces
- Tomatoes - 5 pieces
- Onion - 1 piece
- Garlic - 2 cloves
- Melted Cheese - 7.1 oz
- Mayonnaise - 1 tablespoon
- Salt - to taste
- White Pepper (whole) - to taste
- Mild Chili Spice - to taste
- Parsley - 1 bunch
- Dill - 1 bunch
- Basil - 1 bunch
Step by Step guide
Step 1
For stuffing, it is best to choose large eggplants. Cut the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving a wall that is 0.5 mm thick.
Step 2
Soak the eggplants in cold water and add salt, leaving them for half an hour to an hour. During the soaking process, you can change the water a few times. Soaking is necessary to remove the bitterness from the eggplants.
Step 3
Chop the onion and garlic into small cubes.
Step 4
Cut the chicken fillet, eggplant flesh, and tomatoes into 1.5–2 cm cubes, and grate the smoked cheese using a coarse grater.
Step 5
Sauté the onion and garlic in a pan until golden brown, then add the chicken fillet. Cook on high heat for a few minutes, then reduce to medium heat.
Step 6
Add the eggplant flesh to the mixture and sauté for another 10 minutes, then season with salt and pepper.
Step 7
At the end of cooking, add tomatoes, herbs, and chili pepper.
Step 8
Place the eggplant halves on a pre-greased baking sheet, fill them with the mixture, and brush with mayonnaise.
Step 9
Place in the oven for 30–35 minutes at 356°F. Ten minutes before cooking is complete, sprinkle the eggplants with smoked cheese.
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