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Aubergines stuffed with three cheeses

Vegetables4 people150 calories
1/52/53/54/55/5 (42 votes)
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By Ascen Jimenez

All the Stuffed Eggplant Today they are quite light. You will love them if you like cheese and soft flavors because inside they contain cottage cheese, Gorgonzola and, of course, the aubergine pulp itself.

To empty them without difficulty, one of the first steps will be to cook them in the varoma. With this, we will also ensure that the outside of the eggplant, which we will use as a container, is always soft.

In case you like this type of preparation I leave you some links to other recipes that we have published: Aubergines stuffed with olives, Aubergines stuffed with couscous and mushrooms y Special stuffed aubergines. All different and all very rich.

Aubergines stuffed with three cheeses

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Some vegetarian stuffed aubergines for cheese lovers.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 150
  • Rations: 4
  • Total time:

Ingredients

  • 2 eggplants
  • A few sprigs of fresh parsley (we will use the leaves)
  • 500 g of water
  • 100 g of ricotta or cottage cheese
  • 1 egg
  • Sal Island
  • Pepper
  • Extra virgin olive oil
  • 30 g of Gorgonzola
  • 30 g Parmesan

Preparation

  1. We wash and dry the aubergines. We cut them in half (lengthwise, so that they are as in the photo) and put them face up in the varoma container. We booked.

  2. We put the fresh parsley leaves in the glass and program 3 seconds, speed 8. We take out and reserve.

  3. We put the Parmesan in the glass and grate it in a high speed or multiple turbo strokes. We take out and reserve.

  4. We put the water in the glass. We cover it and place the varoma container in position, also with the lid on. We program 30 minutes, varoma temperature, speed 1.

  5. At the end of the programmed time, we remove the varoma container from its position. We empty the aubergines, carefully, using a spoon. We reserve both the pulp and the outside of the aubergines.

  6. We wash and dry the glass.

  7. We put the pulp of the aubergines, the ricotta, the egg, the salt and the pepper in the glass. We add the Gorgonzola and program 5 seconds, speed 3.

  8. We fill the 4 halves of aubergines that we had reserved with these mixes.

  9. Once filled we put them in a source or baking tray. We pour a drizzle of oil on each of them, the parsley and Parmesan cheese that we grated at the beginning.

  10. Bake at 180º (preheated oven) for approximately 10 minutes.

Notes

It is not necessary that we empty the eggplant completely. Ideally, the outside should be at least 1 centimeter thick. This way it will not break and will support the filling well.

More information - Aubergines stuffed with olives, Aubergines stuffed with couscous and mushrooms y Special stuffed aubergines


Discover other recipes of: Healthy food, Vegetarian

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