Simple stuffed eggplants with fillet and cheese for lunch and dinner in the oven
The end of July and the beginning of August is the season of delicious eggplants, which can be the basis for many hearty and tasty dishes. Eggplants can be baked, stuffed or made into caviar and salads for the winter.
- eggplants - 500 g
- chicken fillet - 200 g
- tomatoes - 200 g
- garlic - 2 cloves.
- hard cheese - 70 g
- salt, pepper - to taste
Method of preparation:
1. Cut the eggplants in half. Remove the flesh and cut in cubes, fry with diced fillet until ready.
2. Add chopped tomatoes, chopped garlic, salt and pepper and mix.
3. Place the prepared stuffing in the eggplants, sprinkle hard cheese on top and bake until ready.
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