Broken eggplants with cheese and vegetables
4 servings
60 minutes
Mashed eggplants with cheese and vegetables is a fragrant dish of Pan-Asian cuisine that delights with its tender texture and rich flavor. The history of this recipe is rooted in traditional Asian cooking techniques that pay special attention to the texture of ingredients. Eggplants subjected to gentle 'mashed' treatment acquire a silky consistency and reveal their natural sweetness. The filling of cheese, sweet pepper, and garlic adds spiciness and depth to the dish, while baking brings it to perfection, creating a harmonious blend of creaminess from the cheese and freshness from the vegetables. This dish is perfect as an independent appetizer or as a side dish for meat and rice, decorating the table with a wealth of flavors and aromas.
1
Prepare everything necessary.
2
Beat the eggplants well with a rolling pin (until soft).
- Eggplants: 2 pieces
3
Place in a dish, cover with foil, and bake for 40 minutes at 180 degrees.
- Eggplants: 2 pieces
4
Cut the prepared eggplants from the top.
- Eggplants: 2 pieces
5
Open halfway and cut with a fork.
- Eggplants: 2 pieces
6
Chop the cheese finely.
- Chechil: 100 g
7
Chop the sweet pepper finely as well.
- Sweet pepper: 2 pieces
8
Chop the greens.
- Green: to taste
9
Chop the garlic.
- Garlic: 1 head
10
Put everything in a container or a bowl with a lid.
11
Add vegetable oil.
- Vegetable oil: 100 ml
12
Cover with a lid and shake well to mix everything.
13
Place the prepared cheese-vegetable filling into the halves of the eggplants.
- Chechil: 100 g
- Sweet pepper: 2 pieces
- Green: to taste
- Garlic: 1 head
14
Bake for 10 minutes at 180 degrees to melt the cheese and slightly cook the vegetables.
- Chechil: 100 g
- Sweet pepper: 2 pieces
15
The dish is ready when the cheese is soft and the vegetables are al dente.
16
Serve in portions, present at the table.