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Eggplant with Cheese Filling

Chaya Lalunk

Cheesy and delicious, try this for a change of pace from your usual dinner options or as a great Melaveh Malkah choice

Wednesday, February 01, 2017

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Another luscious Middle-Eastern dish, try this for a change of pace from your usual dinner options or as a great Melaveh Malkah choice

INGREDIENTS

YIELDS 12 MUFFINS

  • 2 large eggplants, unpeeled
  • oil, for frying

    1 large onion, diced

    8 oz (250 g) Bulgarian cheese

    5 oz (150 g) feta cheese

    kosher salt, to taste

    Four Seasons pepper

    handful of fresh parsley, finely chopped, plus more for garnish

    handful of pine nuts

    7 oz (200 g) mozzarella cheese, shredded 

Lemon-Yogurt Sauce
  • Eggplant with Cheese Filling
  • 1 whole lemon2 cloves garlic, minced
  • 8 oz (250 g) plain yogurt
  • coarse salt and pepper, to taste


PREPARATION

Heat 1 inch (2–3 cm) of oil in a wide frying pan. Cut eggplants in half lengthwise (including stem). Cut a thin slice off the uncut side of each eggplant half so it will lie flat. Make crisscross cuts on the opposite (cut) side. Fry the eggplant halves on both sides until soft. Cool. Use a spoon to scoop out insides and put them into a bowl.

Preheat oven to 350°F (180°C). Sauté the onion and add to eggplant in bowl. Mash with a fork.

Crumble the Bulgarian and feta cheese in a separate bowl, then add to eggplant-onion mixture. Season with kosher salt and pepper. Add the parsley and pine nuts to the mixture together and mix well.

Fill the eggplant halves with the cheese mixture and arrange in a baking dish. Sprinkle with mozzarella cheese and bake until golden. Garnish with fresh parsley.

For the sauce: Squeeze the lemon into a bowl. Add minced garlic and mix together well. Add yogurt and mix until it’s the texture of milk. Season with salt and pepper to taste and serve alongside the stuffed eggplant.

 

 

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