Eggplant and hot pepper casserole

4 servings

60 minutes

Eggplant and spicy pepper casserole is a bold combination of tender eggplant, stretchy suluguni cheese, and spicy pepper that creates an surprisingly harmonious flavor. This dish originates from Russian cuisine, where casseroles are valued for their simplicity and richness. The vegetables combined with airy egg mass become soft while retaining vibrant flavor nuances. Adyghe salt and paprika add depth to the taste, making the casserole not only appetizing but also aromatic. It cooks quickly and is perfect for both family dinners and festive tables. Served hot and garnished with fresh tomatoes and parsley, it adds freshness and makes it even more visually appealing.

Energy value per serving

• Calories: 140.4
• Proteins: 9.8g
• Fats: 9.4g
• Carbohydrates: 4.4g

Ingredients

• Eggplants: 1 pc
• Suluguni cheese: 100 g
• Fresh pepper: 1 pc
• Chicken egg: 2 pc
• Adyghe salt: to taste
• Paprika: to taste
• Tomatoes: 1 pc
• Parsley: 1 sprig

Cooking steps

1. Wash, peel, and finely chop the eggplant.

   Required ingredients:

   • Eggplants: 1 piece

2. Cut the cheese into small pieces.

   Required ingredients:

   • Suluguni cheese: 100 g

3. Wash the hot pepper and remove the seeds.

   Required ingredients:

   • Fresh pepper: 1 piece

4. Chop the pepper finely

   Required ingredients:

   • Fresh pepper: 1 piece

5. Break the eggs into a container.

   Required ingredients:

   • Chicken egg: 2 pieces

6. Add salt and paprika.

   Required ingredients:

   • Adyghe salt:  to taste
   • Paprika:  to taste

7. Add eggplant, cheese, and hot pepper to the eggs.

   Required ingredients:

   • Eggplants: 1 piece
   • Suluguni cheese: 100 g
   • Fresh pepper: 1 piece

8. Place the mixture in a baking dish lined with parchment paper

9. Place in an oven preheated to 180 degrees.

10. Take out of the oven after 20 minutes and decorate.

    Required ingredients:

    • Tomatoes: 1 piece
    • Parsley: 1 sprig