Tibetan Yak Cheese And Herb Stuffed Eggplant

Tibetan Yak Cheese and Herb Stuffed Eggplant is a delicious and flavorful dish that combines the unique taste of yak cheese with aromatic herbs and tender eggplant. This recipe is a perfect representation of Tibetan cuisine, known for its use of hearty ingredients and bold flavors.

Tibetan Yak Cheese And Herb Stuffed Eggplant

Ingredients

  • 4 small eggplants
  • 1 cup grated Tibetan yak cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick. Chop the scooped-out flesh and set aside.
  3. In a bowl, mix the grated yak cheese, chopped cilantro, mint, cumin powder, coriander powder, and the chopped eggplant flesh. Season with salt and pepper.
  4. Stuff the eggplant shells with the cheese and herb mixture.
  5. Heat the olive oil in a large skillet over medium heat. Place the stuffed eggplants in the skillet and cook for 5 minutes on each side, or until golden brown.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggplants are tender.
  7. Remove from the oven and let it cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
12g
Carbohydrates
20g
Fat
14g

Supplies

Skillet Baking dish Knife Cutting board

Tools

Oven Stove

Serving suggestions

Serve the Tibetan Yak Cheese and Herb Stuffed Eggplant with steamed rice or naan bread for a complete and satisfying meal.

Tips & tricks

For a spicier version, add a pinch of red chili flakes to the cheese and herb mixture before stuffing the eggplants.

Cost

$15