Kaigana with eggplants and cheese in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   To prepare kaigana with eggplants and cheese you will need: eggplants, feta cheese, salt, eggs, cumin, butter, dill.

2. STEP 2

   

   Wash the eggplants, remove the stems, and prick them in several places with a fork.

3. STEP 3

   

   Boil the eggplants in salted boiling water until soft, 15 minutes.

4. STEP 4

   

   Remove the eggplants from the water. Place under pressure for a while to remove excess liquid.

5. STEP 5

   

   Cut the eggplants lengthwise and scoop out the seeds with a spoon. It is impossible to remove all of them, at least some of them.

6. STEP 6

   

   Cut the eggplants into medium cubes.

7. STEP 7

   

   Crumble the cheese.

8. STEP 8

   

   Combine chopped eggplants, feta cheese, cumin, half the softened butter, mix gently. It is better to use ground cumin. I only had cumin seeds and crushed them in a mortar.

9. STEP 9

   

   Grease a baking dish with butter. Place eggplants with cheese and smooth.

10. STEP 10

    

    Beat the eggs until smooth. Add salt if desired, but just a little. You need to take into account the taste of the cheese.

11. STEP 11

    

    Pour beaten eggs over the vegetable mixture. Spread the remaining butter on top.

12. STEP 12

    

    Bake the kaigana in an oven preheated to 180 degrees for 20-25 minutes.

13. STEP 13

    

    Wash the dill, dry it, chop it finely.

14. STEP 14

    

    Serve kaigana warm, sprinkled with chopped herbs. Bon appetit!