EGGPLANT MUFFINS WITH SUN-DRIED TOMATO

Ingredients

  • 1 onion, finely chopped
  • ½ k eggplants, baked in the oven
  • 5-6 sun-dried tomatoes, finely chopped
  • 1 tablespoon thyme
  • 1 teaspoon salt
  • 250 g DODONI cow’s butter
  • 50 g sugar
  • 100 g DODONI yoghurt
  • 6 eggs
  • 400 g self-raising flour
  • 1 tablespoon olive oil
  • 200 g DODONI grated kefalotyri cheese
  • 200 g DODONI TouTost cheese
  • 200 g DODONI feta cheese
  • ½ of teaspoon salt, freshly ground pepper

Instructions

  • Pre-heat oven to 175°C.
  • In a wide non-stick pan, sauté until soft the onion with the olive oil.
  • Add the baked eggplant and the sun-dried tomato, sprinkle with thyme and a bit of salt and mix them together.
  • Grease with butter and flour a muffins mould.
  • Using a hand mixer at medium speed, beat butter and sugar until fluffy, then add the yoghurt and the eggs (one by one), until all ingredients are evenly distributed and the mix is fluffy.
  • Sift the flour and -while folding the egg mix using a spatula- pour the flour into the mix.
  • Then add all the cheeses (except of the feta cheese), the eggplant mix, freshly ground pepper and, finally, the feta cheese (coarsely smashed).
  • Fold the mix until all ingredients are evenly distributed.
  • Transfer the mix to the mould.
  • Bake for 30-40 minutes in preheated oven at 175°C, until the muffins turn golden brown and their centres are baked.
  • Remove from oven and, after some time, place a serving plate on top of the muffins mould and flip it. Allow some time for the muffins to cool before you serve them.

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