Ingredients
To create this tantalizing eggplant dish, you’ll need:
2 eggplants
Ground black pepper to taste
Smoked red pepper
Garlic powder
1 tomato
3 cloves of garlic
¼ bunch parsley
70 grams of cheese
2 tablespoons of mayonnaise or cream
4 eggs.
Method of Preparation
Prepare the Eggplants: Start by washing the eggplants and cutting them in half lengthwise. Scoop out the core with a spoon, but don’t throw it away. Salt it and set it aside to release its juices. Once washed and dried, coat the eggplant halves with a mixture of ground black pepper, smoked paprika, salt, and oil.
Prepare the Filling: Dice the tomatoes, finely chop the garlic, and add them to a bowl along with the cubed eggplant cores. Chop the parsley and grate the cheese, then add them to the bowl along with mayonnaise or cream. Season with salt and pepper to taste, then mix everything together.
Assemble and Bake: Place the hollowed eggplant halves in a baking dish lined with parchment paper. Fill each half with the prepared filling, then crack an egg into each one. Sprinkle with grated cheese and parsley, then bake in a preheated oven at 180 degrees Celsius for 40 minutes
