Eggplant boats with cottage cheese and egg

A spectacular vegetable dish - eggplant boats stuffed with curd filling and baked with an egg. It is very simple to prepare such original "Adjarian" eggplants, and it will not take a lot of time. Worth trying!

Ingredients

• Eggplant - 250 g (1 pc.)
• Cottage cheese - 60 g
• Eggs - 2 pcs.
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 20 ml (1-2 tablespoons)
• For filing (optional):
• Fresh parsley - 2 g (2-3 sprigs)

Directions

1. Prepare foods according to the list.
2. The dish is cooked quite quickly, so it is better to turn on the oven in advance to heat up to 180 degrees.
3. Wash the eggplant, dry it and cut it lengthwise with a knife into two equal parts.
4. Use a teaspoon to scoop out the eggplant pulp to form boats.
5. Cut the eggplant pulp into small pieces.
6. Heat vegetable oil in a skillet. While stirring, fry the eggplant slices over medium heat for about 3-4 minutes, until golden brown. Then cool slightly.
7. Combine eggplant pulp and cottage cheese in a deep bowl.
8. Season with salt, pepper and stir.
9. Stuff the eggplant boats with the curd filling.
10. In the center of each, make a small indentation.
11. Hammer an egg into each indentation.
12. Line a baking dish with parchment or oil. Place the stuffed eggplant in a baking dish.
13. Bake eggplant boats with cottage cheese in an oven preheated to 180 degrees for about 20 minutes, until golden brown.
14. Baked eggplants stuffed with cottage cheese are ready. Serve with a sprinkle of chopped parsley.
15. Bon Appetit!