Eggplant baked with feta cheese and eggs

Eggplant baked with feta cheese and eggs

Ingredients

• Eggplant - 400 g (2 pcs.)
• Eggs - 4 pcs.
• Feta cheese - 100 g
• Sunflower oil - 2 tbsp. spoons
• Fresh parsley - a few sprigs
• Salt - to taste
• Ground black pepper - 1 pinch

Directions

1. Wash the eggplant, wipe dry and cut each eggplant in half lengthwise. Accordingly, four halves will be obtained from two eggplants.
2. Using a noisette spoon or other culinary tool convenient for you, extract the pulp from the eggplant halves so that you get "boats" with the thinnest and most solid walls.
3. Arrange eggplant boats in a baking dish so that they are stable.
4. Part of the eggplant pulp (100 g), finely chop.
5. Heat the sunflower oil in a frying pan, put the eggplant pulp and fry over high heat, stirring often, for 3 minutes.
6. Turn on the oven to preheat to 180 degrees.
7. Place the feta cheese in a bowl and mash with a fork.
8. Add the fried eggplant pulp to the cheese.
9. Add chopped parsley and a pinch of ground black pepper to this. Leave a little parsley to decorate the finished dish.
10. Stir.
11. Spread the resulting filling into eggplant boats so that a recess forms in the center of each of them.
12. Now carefully break one egg into each half of the eggplant. To make it more convenient to fill the boats, the eggs can first be broken into a bowl, and then poured into the boat. Sprinkle the eggs with salt, literally a little at a time, as the feta is quite salty.
13. Bake eggplant with feta and eggs in an oven preheated to 180 degrees for about 25 minutes.
14. Sprinkle the finished dish with the remaining chopped parsley.
15. Eggplants baked with feta and eggs are ready. Serve the eggplant boats hot, immediately after cooking.
16. Bon appetit!