Baked Eggplant with Basil

Wash and dry the eggplants, and cut them in half lengthwise.

Wash the basil and chop it finely.

Crumble the cheese.

In a bowl, combine half a small cup (~50 ml) of olive oil, salt, and black pepper, and mix.

Line a baking tray with paper and arrange the eggplants on it.

Brush the cut side of the eggplants with the olive oil mixture prepared in the bowl.

Bake the eggplants in a 200°C (390°F) oven for 20 minutes.

Remove the tray from the oven and let it cool.

Meanwhile, put the white cheese in a bowl, mash it with a fork, then add the chopped basil and half a small cup (~50 ml) of olive oil, and mix again.

Scoop out the flesh of the baked eggplants without damaging the skin. Chop it finely with a knife.

Add the chopped eggplant to the basil and cheese mixture, stir, and fill the eggplant shells evenly with it.

Bake again at 200°C (390°F) for 10-15 minutes, sprinkling kashar cheese on top for the last 5 minutes.