Cheesy Eggplant Cups
recipe

Delicious cheesy eggplant cups that offer a fresh flavor and make a great appetizer. This gluten-free recipe is easy to prepare and perfect for summer.
Preparation Time: 1 hour
Serving Size: 4 small cups
Ingredients:
- 1 large eggplant or 2 smaller ones
- Chives
- 2 eggs
- 2 tablespoons cottage cheese
- 3 tablespoons grated cheese
- Salt
- Pepper
- Oil for roasting the eggplant
Instructions:
1. Preheat the oven to 225°C (437°F).
2. Slice the eggplant into thin, long slices and place them on a baking sheet lined with oil. Brush a little oil over the eggplant slices as well.
3. Roast the eggplant slices in the oven until they soften, about 20-30 minutes.
4. Remove the roasted eggplants from the oven and let them cool slightly. Shape the slices into cup-like forms in a muffin tin.
5. In a bowl, crack the eggs and mix them with the cottage cheese, grated cheese, salt, pepper, and chopped chives.
6. Pour the cheese-egg mixture over the eggplant cups.
7. Bake the cups in the oven for about 25-30 minutes, until they are golden brown and firm.
8. Allow to cool before serving and carefully remove from the muffin tin.
Nutritional Information (per cup):
- Calories: 150 kcal
- Protein: 8 g
- Carbohydrates: 7 g
- Fat: 10 g
- Fiber: 2 g

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