Crushed Eggplants with Cheese and Vegetables
Appetizers • Pan-Asian
Description
This dish is simple and delicious. Instead of eggplant, you can use zucchini (but do not crush it; scoop out a bit of the flesh and add it to the filling) or even napa cabbage and prepare it similarly. You can also substitute ingredients in the filling (cheese or bell pepper, perhaps some herbs). The charm of this dish lies in its soft base with a slightly crispy filling, and the melted cheese adds a tangy flavor (by the way, any cheese can be used). You can also add bacon or minced meat as a meat component.
Ingredients
- Eggplants 2 pieces
- Orange Bell Peppers 2 pieces
- Garlic 1 head
- Herbs to taste
- Smoked Chechil 5 oz
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Prepare all the necessary ingredients.
Step 2
Gently crush the eggplants with a rolling pin (until soft).
Step 3
Place them in a baking dish, cover with foil, and bake for 40 minutes at 355°F.
Step 4
Once cooked, make cuts on top of the eggplants.
Step 5
Open them up, dividing into halves (not all the way) and mash with a fork.
Step 6
Finely chop the cheese.
Step 7
Chop the bell peppers finely as well.
Step 8
Chop the herbs.
Step 9
Chop the garlic.
Step 10
Combine everything in a container or bowl with a lid.
Step 11
Add the vegetable oil.
Step 12
Cover with the lid and shake well to mix everything.
Step 13
Spoon the prepared cheese and vegetable filling into the eggplant halves.
Step 14
Place in the oven for 10 minutes at 355°F, until the cheese melts and the vegetables are slightly cooked.
Step 15
The dish is ready when the cheese is soft and the vegetables are al dente.
Step 16
Serve in portions.
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