This vegetable is a leader in plant protein and dietary fiber content. Right now, eggplants also boast the most tender flesh—free from large seeds and bitterness. It’s the perfect time to prepare today’s dish…
Baked Eggplants with Cheese
Ingredients: 2 eggplants, 100 g hard cheese, 20 g butter, 1 onion, 1 egg, 1 tablespoon milk, 1 tablespoon sour cream, parsley, breadcrumbs, ground black pepper, ground red pepper.
To avoid bitterness in eggplants, choose young fruits that are not fully ripe, meaning they should have no brown seeds. Otherwise, you’ll need to soak them in salt water during preparation to remove the bitter alkaloid solanine. There are two ways to do this: 1) sprinkle salt on the cut eggplants, mix, and let them sit for half an hour to release their juices, which contain the bitterness; 2) soak the cut eggplants in a salt solution for the same amount of time (mix equal parts water and salt).
Cut the eggplants in half lengthwise, scoop out the insides with a spoon, and mix them with grated cheese, breadcrumbs, and milk. Drizzle with oil, add spices, salt, and mix everything with the egg, chopped onion, and parsley. Fill the eggplant halves with this mixture and bake in a greased dish, topping with sour cream. If desired, serve the dish garnished with fresh herbs and minced garlic.
Life Hack
To prevent eggplants from falling apart during baking, there’s no need to peel them or remove the seeds. This way, both their shape and beneficial nutrients are preserved, as the skin contains the valuable anthocyanin nasunin, which protects brain cells from damage caused by free radicals.