I like simple recipes that don’t require hours in the kitchen, but still manage to impress with their taste. Baked eggplant stuffed with cottage cheese is exactly that kind of dish. While the eggplants bake and become soft and flavorful, the cottage cheese and vegetable filling takes on a creamy texture and an inviting aroma. I usually prepare them in the evening when I want a quick dinner that looks good and is filling. Served hot, straight from the oven, with a fresh salad on the side, they are simply delicious.

Baked eggplant stuffed with cheese is an ideal choice for a light and nutritious meal. It is quick to prepare, uses readily available ingredients, and perfectly combines the intense flavor of eggplant with the creamy cheese filling. A simple yet refined recipe, also suitable for vegetarians.

These are the ingredients you will need:

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 49 kcal

Ingredients

Instructions

Wash the eggplant and cut it in half.
Cut the flesh of the eggplant halves with the tip of a knife, forming diamond shapes.
Line a baking tray with baking paper and place the eggplant halves on it with the whole sweet peppers.
Bake in the oven at 220 degrees for 20-25 minutes.
For the filling, first finely chop the roasted pepper, removing the skin and seeds.
Add cottage cheese to the peppers; I used 5% fat cheese.
Add the grated garlic.
Add the Greek yogurt.
Use a fork to mix everything together.
Spread the filling over the eggplants. Bake in the oven at 180 degrees for 18-20 minutes.
Decorate with parsley as desired. Enjoy this delicious and healthy dish. Enjoy your meal!