Baked Stuffed Eggplant with Cheese and Peppers (Page 3 ) | August 19, 2024

Directions

Prepare the Eggplants:

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants as shown in the video to make deep incisions without cutting all the way through.
3. Brush the eggplants with olive oil and season with salt, dill, and sweet paprika.
4. Bake the eggplants until they are golden brown and soft.

Prepare the Tomato Sauce:

1. Grate the 2 tomatoes into a bowl.
2. Add 2 cloves of minced garlic, salt, pepper, smoked paprika, Provencal herbs, 1 teaspoon of sugar, and 2 tablespoons of tomato paste to the grated tomatoes.
3. Mix well to combine.

Assemble the Eggplants:

1. Once the eggplants are baked, mash the flesh with a fork to create a space for the filling.
2. Brush the mashed eggplant with the prepared tomato sauce.

Add the Cheeses and Peppers:

1. Sprinkle 100 grams of shredded mozzarella cheese and 150 grams of crumbled feta cheese over the eggplants.
2. Dice 1/2 red pepper and 1/2 yellow pepper, and sprinkle them over the cheese.
3. Add olives to taste.

Bake Again:

1. Return the stuffed eggplants to the oven and bake at 200°C (400°F) until the cheese is melted and the peppers are slightly charred.

Serve:

1. Remove from the oven and let cool slightly before serving.
2. Serve with a side of 1/2 cup of yogurt for a refreshing contrast.

Serving Suggestions

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