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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- 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.
- Stuff the eggplant shells with the cheese and herb mixture.
- 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.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggplants are tender.
- 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