How to make
To prepare the eggplants, you will need to carve out the fleshy part. To do this, grab a rolling pin and press each of the vegetables on a kitchen counter with it, with movements, which imitate rolling. It is important, that the eggplants are whole and with the stems.
When they soften and are slightly flattened, it means that the fleshy part has been well mashed.
Cut the peel lengthwise on one side, by leaving about 0.8″ (2 cm) from the edges. Through this gap, season the inside well with salt and leave them for 30 minutes.
Wash the separated bitter juice well with light pressure, in order to drain the eggplant flesh from the water.
Prepare the marinade by mixing the ingredients listed for it and generously coat the inside of the eggplants. Pour the rest over the vegetables and leave them for 2-3 hours.
For the filling, beat the egg and egg white. Grate the cheese, crumble the white cheese and mix them with the chopped parsley.
Fill the carved out marinated eggplants with the prepared filling and put them in an oven heated to 360°F (180°C) for a little over an hour. It is best to cover the stuffed eggplants with foil, so that the stuffing that comes out from above does not burn.
When they are ready, sprinkle them generously with more yellow cheese and bake all the stuffed marinated eggplants, until they aquire a golden brown color.
Serve the stuffed vegetables with a suitable drink. Enjoy your meal!
