Stuffed eggplants with vegetables and nuts: recipe by Yevhen Klopotenko

Eggplant is a versatile vegetable that can be prepared in many ways: stuffed, baked, pickled, and cooked with sauces and herbs. They are also the main ingredient for making delicious caviar.

Culinary expert Yevhen Klopotenko has shared a recipe for a delicious appetizer - stuffed eggplant with nuts and vegetable caviar - on his website.

Ingredients:

• eggplant - 1-2 pcs.
• hops-suneli - 1/2 tsp.

• onion - 1 pc.
• carrot - 1 pc.
• sulguni cheese - 100 g
• sunflower oil - 3 tbsp.
• walnuts - 50 g

• salt and pepper - to taste

• cilantro - for serving

Method of preparation:

1. Wash the eggplants and cut them in half. Do not cut off the tail to prevent the juice from spilling out during cooking.

2. Remove the flesh from the eggplant with a spoon and chop finely. Peel and dice the onion and grate the carrots on a coarse grater.

3. Heat a frying pan with oil, add the chopped eggplant pulp, onions, and carrots, and fry for 4-5 minutes.

4. Add the hops-suneli, salt, pepper and chopped nuts and cook for another 2 minutes.

5. Stuff the eggplants with the prepared filling and sprinkle with grated sulguni.

6. Put them in a baking dish or on a baking sheet covered with parchment and cook at 180 C for 25 minutes.

Sprinkle the eggplant with chopped cilantro before serving.