Eggplant Stuffed with Vegetables and Cheese
Eggplants stuffed with their own flesh, vegetables and tomato, gratinéed with cheese. A vegetarian oven dinner.
- Total
- 65 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- eggplant2
- onion1
- red bell pepper1
- zucchini1
- crushed tomato7 oz
- grated cheese4.25 oz
- oregano1 tsp
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Preheat the oven to 200 °C (400 °F). Cut the eggplant lengthwise, score the flesh, salt, drizzle with olive oil and bake 25 minutes.
- 2
Scoop out the eggplant leaving 1 cm of flesh and chop the pulp.
- 3
Sauté the chopped onion, red pepper and zucchini in the remaining oil 10 minutes. Add the eggplant pulp, crushed tomato and oregano and cook 5 minutes.
- 4
Fill the eggplants, cover with the grated cheese and broil 10 minutes.
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