Ingredients:

For the Baked Eggplant:

• Vegetable fat (for greasing the baking tray)
• Garlic – 2 cloves (minced)
• Eggplant – 1-2 medium (depending on size)
• Tomato – 1 medium (sliced)
• Salt – to taste
• Ground black pepper – to taste

For the Quark Filling:

• Quark – 220 g
• Fresh parsley – a small bunch (chopped)
• Egg – 1 large
• Hard cheese – 50 g (grated)
• Flour – 3 tablespoons

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Step-by-Step Instructions:

1. Prepare the Eggplant:

• Preheat your oven to 180°C (356°F).
• Wash the eggplants thoroughly and cut them in half lengthwise.
• Use a spoon or knife to carefully scoop out the flesh of the eggplants, leaving a thin border around the edges to create “boats” that will hold the filling. Be sure not to cut through the skin.
• Lightly salt the inside of the eggplant halves and let them sit for about 10-15 minutes. This helps to draw out excess moisture and reduce bitterness.
• Pat the eggplants dry with a paper towel to remove the moisture and set them aside.

2. Prepare the Filling:

• In a medium mixing bowl, combine the quark, minced garlic, chopped parsley, and one egg. Stir until well combined.
• Add the grated hard cheese and mix well.
• Stir in the flour, which helps to bind the filling together. Season the mixture with salt and ground black pepper to taste.
• Mix until the filling is smooth and evenly combined.

3. Stuff the Eggplants:

• Grease a baking tray with vegetable fat to prevent the eggplants from sticking.
• Spoon the quark mixture into the hollowed-out eggplant halves, filling them generously. Make sure the filling is spread evenly.
• Place a few tomato slices on top of the filling for added flavor and texture.
• Season the top of the stuffed eggplants with a little more salt and pepper if desired.

4. Bake the Eggplants:

• Place the stuffed eggplants on the greased baking tray.
• Bake in the preheated oven at 180°C (356°F) for about 30 minutes, or until the eggplants are tender, and the filling is set and golden brown on top.
• If you like a crispier top, you can broil the eggplants for the last 2-3 minutes of baking, keeping a close eye on them to prevent burning.

5. Serve:

• Once baked, remove the eggplants from the oven and allow them to cool slightly before serving.
• Garnish with additional fresh parsley or grated cheese if desired.

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Cooking Tips:

• Salting the Eggplant: Salting the eggplant before baking helps to reduce its bitterness and moisture content. This step is particularly important if your eggplants are on the larger side or if they’re slightly overripe.
• Quark Substitution: If quark is not readily available, you can substitute it with ricotta cheese, cottage cheese, or even Greek yogurt. Each will give a slightly different texture but will still result in a creamy filling.
• Cheese Choices: Hard cheeses like cheddar, parmesan, or gouda work well in this recipe. You can experiment with different types of cheese to achieve the flavor you like best.
• Add Extra Vegetables: Feel free to add other vegetables to the filling, such as spinach, bell peppers, or zucchini. These will enhance the nutritional value of the dish and add even more flavor.

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Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stuffed eggplants in the oven at 180°C (356°F) for about 10 minutes, or until warmed through.
• Freezing: To freeze, allow the baked eggplants to cool completely. Wrap each stuffed eggplant half tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 180°C (356°F) until heated through.

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Nutritional Facts (per serving):

• Calories: 250 kcal
• Fat: 15 g
• Carbohydrates: 15 g
• Protein: 12 g
• Fiber: 5 g
• Sodium: 400 mg

Please note that these values are approximate and depend on portion sizes and the specific ingredients used.

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FAQs:

1. Can I use a different type of cheese for the filling?

Yes! You can use any hard cheese you prefer, such as cheddar, gouda, or even parmesan. Each type of cheese will give the dish a slightly different flavor, so feel free to experiment with your favorites.

2. What can I use instead of quark?

If quark is unavailable, you can substitute it with ricotta cheese, cottage cheese, or even Greek yogurt. Each alternative will provide a similar creamy texture but may alter the flavor slightly.

3. Can I add meat to this dish?

Absolutely! You can add cooked ground meat, such as beef, turkey, or chicken, to the filling for extra protein and flavor. Simply mix the cooked meat into the quark filling before stuffing the eggplants.

4. Can I make this dish vegan?

Yes, to make this dish vegan, you can substitute quark with a plant-based cream cheese or tofu. Use a vegan hard cheese alternative and replace the egg with a flaxseed or chia seed egg substitute to bind the filling.

5. What sides go well with this dish?

This stuffed eggplant dish pairs well with a fresh green salad, roasted vegetables, or even a side of rice or quinoa. You can also serve it with a light yogurt or garlic sauce for added flavor.

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Conclusion:

Baked Stuffed Eggplant with Quark and Cheese is a flavorful and nutritious dish that is perfect for both everyday meals and special occasions. The tender roasted eggplant combined with a creamy, cheesy quark filling makes for a satisfying and wholesome dish that’s full of flavor.

This recipe is versatile, allowing you to customize the filling with different cheeses, herbs, or vegetables to suit your tastes. It’s also an excellent way to incorporate more vegetables into your diet while enjoying a rich, comforting meal. Whether you’re serving it as a main dish or a side, these stuffed eggplants are sure to impress.

With minimal preparation and a short baking time, this recipe is an easy and delicious way to enjoy the earthy flavors of eggplant paired with a creamy, cheesy filling.