The Internet edition “Russian Athens” continues to publish culinary recipes from Irina Fedotova. You just have to cook this wonderful dish!
Suitable for both lunch and dinner! Delicious eggplant stuffed with mashed potatoes with toasted bacon and cheese! Eggplant, with cheese and tomatoes, baked in the oven. Lick your fingers!
4 eggplants – salt, pepper, olive oil 400 gr. potatoes 100 gr. bacon 1 onion parsley 100 grams chopped cheese 2 pieces – tomato
Cut the eggplants in half lengthwise. We cut the pulp, do not cut through the skin. Rub with salt, pepper and olive oil. We bake at a temperature of 200 degrees for 20-25 minutes. Let’s prepare the filling. Boil potatoes and mash them. Fry chopped onions, add pieces of bacon, and fry it until golden brown. We shift the mass into mashed potatoes, add parsley. Put half of the chopped hard cheese and mix. We spread the flesh of the baked eggplants and fill them with the filling. Place the tomato slices on top and sprinkle with the remaining cheese. We bake for another 10-15 minutes.
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