Baked Eggplant with Cheese and Garlic in the Oven
A delicate appetizer that will grace any family dinner! Baked eggplant with cheese and garlic in the oven is a balanced dish, rich in fiber and protein. Oven baking preserves the maximum of its nutrients.
Updated : 27 November, 2025
Easy
About 30 min.
Ingredients
600 grams
Eggplant
Filling
400 grams
Hard cheese
2
Eggs
4
Garlic
2 tablespoon
Butter
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If your eggplants are not very large, 3-4 pieces will be enough. If the vegetables are long and quite big, this amount of filling will be enough for 2 eggplants. Melt the butter in advance and let it cool. Preheat the oven to 140-160°C (about 285-320°F).
Step 2
Grate the cheese on a coarse grater. You can use any cheese you like - Gouda, Edam, a simple fermented cheese, or unripened mozzarella for pizza. The main thing is that it melts well.
Step 3
Hard-boil the eggs, cool them and peel. Grate them on a coarse grater or cut into small cubes. You can increase the amount of egg in the filling, for example use 3 eggs instead of 2.
Step 4
In a bowl combine the boiled eggs, grated cheese and melted butter. Salt and pepper the filling to taste. Mix everything thoroughly.
Step 5
Finely chop the garlic with a knife. In this recipe the garlic is sprinkled over the already baked eggplants, but if you wish you can add the garlic directly to the filling and bake it inside. You can also adjust the amount of garlic to your taste.
Step 6
Wash the eggplants, pat them dry, cut them in half lengthwise and carefully scoop out the flesh, trying not to damage the sides. I used a special melon baller, but you can use a regular teaspoon.
Step 7
Put the eggplants into boiling salted water. Bring back to a boil and cook for about 5 minutes. Then take the vegetables out and let them dry. This is needed to soften the eggplants and remove excess bitterness. You can also skip boiling: simply sprinkle the eggplants with salt, leave for 5-10 minutes, then rinse. Note that not all eggplant varieties are bitter.
Step 8
Stuff the eggplants with the prepared filling and place the “boats” into a greased baking dish. Put them into the preheated oven at 140-160°C (about 285-320°F) for roughly 15-20 minutes, until the cheese is melted. If the eggplants are still not soft by then, extend the baking time until the vegetables are tender.
Step 9
Transfer the hot, tasty baked “boats” with filling onto a plate and immediately sprinkle with the chopped garlic and fresh herbs. Making baked eggplant with cheese and garlic in the oven is quick and very delicious. Enjoy!
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