How to make Baked Eggplant with Farmers Cheese

Instructions

1. Start the filling

   • Let’s get started.
   • Chop the onion and garlic and put them on low heat with some olive oil.
   • When they start turning gold-ish, add the thin sliced beef and mix them together.

   • You need
   • ½ onion
   • ½ garlic
   • 1 tbsp olive oil
   • 200 g beef

   New to this? How To Finely Chop An Onion by Gordon Ramsay

2. Cook the tomatoes

   • When the beef is halfway cooked, add the chopped tomatoes.
   • Put the pan on low heat for around 15 minutes until the tomatoes are completely blended.
   • Do not forget to add a pinch of sugar. It will help to take the acidity of the tomatoes away.
   • If necessary, you may add ½ cup of water to help the sauce build.

   Turn the oven on to 360°F (180°C) now, so it’s hot by the time the eggplants go in.

   • You need
   • 2 tomatoes
   • sugar
   • ½ cup water

   Start a 15 min timer

3. Finish the filling

   • When the sauce is simmering, add the farmers cheese and parsley.
   • Turn the flames off and add some salt and pepper.
   • If you leave the flames on, farmers cheese will start cooking and will become very rubbery.

   • You need
   • 100 g farmers cheese
   • 1 bunch parsley
   • salt and pepper

   Flames off, or the cheese goes rubbery.

4. Fill the eggplants

   • Make sure you cut the eggplants in half lengthwise.
   • In a baking pan, add some baking paper and lay down the eggplants.
   • Use a brush to apply some olive oil and salt to the surface of the eggplants.
   • Add the filling on top of the aubergine (I know, fancy right?).

   • You need
   • 2 eggplants
   • 1 tbsp olive oil
   • salt and pepper

5. Bake

   • Make sure to turn the oven on at 360°F (180°C) and bake until the eggplant is soft and juicy, which will take around 20–30 minutes.

   Start a 20 min timer