Baked Eggplant with Cheese and Bell Pepper
by Editorial Staff
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
- Prepare the required foods.
- 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.
- Bake the eggplants and peppers in the oven at 200 degrees for 20-30 minutes.
- 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.
- Peel the bell pepper, remove the seeds.
- 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).
- Grate suluguni cheese. Mix part of cheese with eggplant pulp and pepper.
- Fill the eggplant halves with this cheese and vegetable filling.
- Sprinkle with the remaining cheese, top with tomato slices.
- Bake the stuffed eggplants in the oven under the grill at 200 degrees for 5 minutes to melt the cheese.
- Delicious baked eggplant with cheese and bell pepper is ready. Serve hot, sprinkled with chopped parsley.
Bon Appetit!
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