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.
1
Wash, peel, and finely chop the eggplant.
- Eggplant: 1 piece
2
Cut the cheese into small pieces.
- Suluguni cheese: 100 g
3
Wash the hot pepper and remove the seeds.
- Fresh bell pepper: 1 piece
4
Chop the pepper finely
- Fresh bell pepper: 1 piece
5
Break the eggs into a container.
- Chicken egg: 2 pieces
6
Add salt and paprika.
- Adyghe salt (garlic-herb salt): to taste
- Paprika: to taste
7
Add eggplant, cheese, and hot pepper to the eggs.
- Eggplant: 1 piece
- Suluguni cheese: 100 g
- Fresh bell 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.
- Tomatoes: 1 piece
- Parsley: 1 sprig
