For dinner, make these delicious eggplant stuffed with eggs ! They are incredibly kind . There is one of the best ways to sublimate this vegetable. It will be very tempting and tasty. I enriched them with simple aubergines . Except the egg , I also used tomatoes, cheese and mayonnaise . The whole thing is fabulous . Check out the recipe and try it!
Summary
ingredients Preparation How to prepare aubergines stuffed with eggs?
Preparation: 25 minutes
Cooking: approximately 40 minutes
Servings: 4 (230 Kcal per portion)
ingredients
3 tomatoes
2 light mayonnaise tablespoons
4 eggs
70 g light grated cheese
2 aubergines
Pepper
Dried garlic
Smoked paprika
parsley
‘olive oil
3 veil pods
Preparation
How to prepare aubergines stuffed with eggs?
Wash the aubergines and cut them in half.
Remove the pulp and reserve it.
Season the emptied aubergines with salt, pepper, dried ane and paprika.
Brush them with a little oil.
Preheat the oven to 180 degrees.
Wash a tomato and cut it into cubes.
Peel and chop the nail with the parsley.
Cut the aubergine pulp into pieces.
Place these 4 ingredients in a bowl.
Add mayonnaise and grated cheese, mix.
Season with salt, pepper and paprika.
Place the albergin halves on a baking tray lined with baking paper and fill them with the prepared mixture.
Crack an egg onto each of the L’s.
Wash the other two tomatoes and cut them into pieces.
Spread them over the filling.
Add the grated cheese and sprinkle it with the chopped parsley.
Cook the aubergines stuffed with eggs for about 40 minutes.