Stuffed eggplants with nuts

Very interesting recipe. The food is unusual and tasty, it will be quite appropriate on the festive table. Cheese and sour cream mixed with spices and nuts provide the original taste of eggplant. It is prepared simply and quickly.


eggplants 3-4 pieces, sour cream – 200 g, salt, hard cheese – 150 – 200 g, shelled nuts 1 half cup, pepper – 2 pinches (Herbs of Italian cuisine, Provençal herbs, or others, dry basil, mint and parsley ).

Method of cooking

Cut the eggplants crosswise into 3-4 parts together with the skin so that the sticks with a height of about 4 cm are turned out. Put them in hot water for 20 minutes. Then drain the water, dry the eggplants and cut out the core with a sharp knife or spoon to make small cups. It is necessary to make the incisions carefully so as not to cut the walls or the bottom.

Peel the walnuts, grind them in a blender, meat grinder or by hand (using a mortar).

Finely grate the cheese and mix it with sour cream and nut mixture. Add spices and herbs to the cottage cheese cream and mix.

Rub the inside of the eggplants with salt and fill them up to the edge with the filling. Grease the baking pan with oil, put the eggplants there and bake in a heated oven for about half an hour at 180°C, until the top layer turns brown. It can be served warm or cold as a separate dish or with any side dish.

If hard cheese is not at hand, you can replace it with cottage cheese, feta cheese, cheap processed cheeses such as Druzhba, or fatty cheese.

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