50 Awesome Ways to Eat Artichokes
© Sweet Peas and Saffron
Twice-Baked Artichoke Brunch Potatoes
Potatoes are often the best part of any meal—breakfast included. This original recipe uses leftover baked potatoes as the base for a delicious, creative brunch. First, slice your baked potatoes in half and scoop out the interior. Then combine the potato filling with eggs, artichokes, feta, and yogurt, then spoon the flavorful mixture into the empty potato skin "bowls!" Bake again until the eggs are cooked and the potato skins are extra crispy.
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You're watching: VIDEO: Cheesy Eggplant Hedgehogs
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!