Baked Eggplant with Cheese and Bell Pepper

Delicious and juicy eggplant halves baked with bell pepper and suluguni cheese filling.

Servings: 2

Ingredients

• Eggplant – 1 pc.
• Bulgarian red pepper – 1 pc.
• Tomato – 1 pc.
• Suluguni cheese – 100 g
• Ground dried paprika – 1 teaspoon
• Vegetable oil – 2 tbsp
• Salt to taste
• Ground black pepper – to taste
• Fresh parsley (for serving) – optional

Directions

1. Prepare the required foods.

   

2. Wash and dry the eggplant and bell pepper. Cut the eggplant in half, make cuts in the middle with a knife in the form of a lattice. Leave the pepper intact, do not cut or pierce.

   

3. Bake the eggplants and peppers in the oven at 200 degrees for 20-30 minutes.
4. Use a spoon to remove the pulp from the eggplant, being careful not to damage its walls. Lubricate the inside with oil, salt and pepper.
5. Peel the bell pepper, remove the seeds.
6. Chop the pepper and eggplant pulp into large pieces with a knife. Season with salt, pepper, sprinkle with dried paprika (or other spices to taste).
7. Grate suluguni cheese. Mix part of cheese with eggplant pulp and pepper.
8. Fill the eggplant halves with this cheese and vegetable filling.
9. Sprinkle with the remaining cheese, top with tomato slices.
10. Bake the stuffed eggplants in the oven under the grill at 200 degrees for 5 minutes to melt the cheese.
11. Delicious baked eggplant with cheese and bell pepper is ready. Serve hot, sprinkled with chopped parsley.

    

Bon Appetit!