Eggplant stuffed with feta cheese

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Eggplant
  • Eggplant : 2 medium-sized
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Filling
  • Feta cheese : 200 grams
  • Fresh parsley (chopped) : 2 tablespoons
  • Garlic (minced) : 2 cloves
  • Lemon zest : 1 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
• Place the eggplant halves on a baking sheet, cut side up.
• Drizzle olive oil over the eggplants and season with salt and black pepper.
• Bake the eggplants in the preheated oven for 30 minutes or until the flesh is tender.
• While the eggplants are baking, prepare the filling.
• In a bowl, crumble the feta cheese and add chopped parsley, minced garlic, and lemon zest. Mix well.
• Once the eggplants are cooked, remove them from the oven and let them cool slightly.
• Using a spoon, carefully scoop out the flesh from the eggplant halves, leaving a thin border around the edges.
• Chop the scooped-out eggplant flesh and add it to the feta cheese mixture. Mix well.
• Stuff the eggplant halves with the feta cheese mixture, pressing it gently to fill the cavity.
• Return the stuffed eggplants to the oven and bake for an additional 10 minutes until the cheese is melted and golden.
• Serve the stuffed eggplants hot and enjoy!

Tips

• Make sure to choose firm and shiny eggplants for this recipe.
• You can add some chopped tomatoes or olives to the filling for extra flavor.

Information

• This recipe is suitable for those following a ketogenic diet as it is low in carbs and high in healthy fats.
• Eggplants are a great source of fiber and antioxidants, making them a nutritious choice for a keto-friendly meal.