Baked Eggplant Stuffed with Vegetables
by Editorial Staff
Lean eggplant snack – baked eggplant stuffed with vegetables.
Ingredients
- Eggplant – 2-3 pcs.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Bulgarian pepper – 0.5 pcs.
- Hard cheese – 50-70 g
- Vegetable oil – 30 g
- Parsley – 3-4 sprigs
- Salt
- Ground black pepper
Directions
- Peel and chop the onion. Peel the carrots, wash and grate on a coarse grater.
- Heat oil in a frying pan. Put onion, stir, fry for 2-3 minutes. Then add the carrots and fry, stirring occasionally, until soft.
- Grate the cheese on a fine grater.
- Wash the eggplants, cut off the tails, cut out the pulp, leaving the sides 0.5 cm.
- Chop the pulp and fry.
- Salt and pepper the eggplants.
- Finely chop the sweet pepper.
- Chop the parsley.
- Combine and mix onions, carrots, eggplant halves, herbs, pepper, and half of the cheese. Salt.
- Wrap eggplants in foil, fill with filling.
- Sprinkle with cheese. Place in a preheated oven.
Bake eggplants stuffed with vegetables for 40 minutes at 190 degrees.
- Baked eggplant stuffed with vegetables is ready.
Bon Appetit!
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