Baked eggplant with ham and vegetable mixture

We thoroughly wash the eggplant, cut it in half lengthwise, and make approximately four cuts about 2 cm deep in each half with a knife. We place several pieces of garlic into these cuts.
Ingredients (what you need)
1 piece of larger firm eggplant
150 g of ham from the bone
100 g of shmakoun (here in Natural flavor)
50 g of blue cheese (e.g. Gorgonzola)
2 ripe tomatoes
1 onion
5 cloves of garlic
3 tablespoons of olive oil
a pinch of chili
fresh thyme
pepper
salt
Recipe steps
We thoroughly rinse the eggplants and cut them in half lengthwise. We make about four cuts in each half with a knife, about 2 cm deep. In these cuts, we insert a few pieces of garlic (approximately two cloves for each half) and sprinkle with salt. Then we drizzle each half with a tablespoon of olive oil and bake in the oven for about 40 minutes until the eggplants are soft.
In a pan, we first sauté the onion in a little olive oil, then add the slices of garlic, and after three minutes also add the chopped onion, ham, and diced Šmakoun. We sauté everything thoroughly and then stir in the chopped tomatoes. We let the liquid reduce almost completely, season with salt and pepper, and flavor with thyme and chili.
We spread the mixture over the baked eggplants using a spoon, add cheese, and place in the preheated oven for five minutes. We garnish with thyme and serve warm.
Additional information about the recipe Baked eggplant with ham and vegetable mixture
Baked eggplant with ham and vegetable mixture is a delicious dish that wonderfully combines flavors and health. Eggplant, rich in nutrients, is baked to golden perfection and filled with a mixture of ham, fresh vegetables, and herbs. This dish is ideal for those looking for a healthy alternative to traditional recipes. The balanced combination of ingredients ensures excellent taste and delight for both the eyes and taste buds. Baked eggplant can be served as a main dish or as a side to meat and salads.