( for 4 people )
2 eggplants
250 gr İçim Cream Cheese
2 tbsp chopped parsley
1 teaspoon chili flakes
2 cloves of garlic, crushed
1 tablespoon olive oil
Soak the eggplants in salted water for 1-2 minutes. Peel them and cut them lengthwise into thin slices. Arrange the eggplants on a baking tray lined with baking paper. Drizzle with olive oil. Bake at 180°C for 8-10 minutes.
In a bowl, put the parsley, chili peppers and garlic in İçim Cream Cheese and whisk well. Divide this mixture into the eggplants that come out of the oven and wrap them tightly.
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