Vegetable stew with suluguni cheese in the oven
6 servings
30 minutes
Vegetable stew with suluguni cheese is a harmony of flavors and textures that delights the soul and warms the heart. This dish combines the tenderness of baked vegetables with a gooey cheese crust, creating a true symphony of taste. Zucchini, eggplant, and sweet pepper add freshness and lightness, while carrot and cauliflower contribute richness and depth. Cream binds the ingredients into a single, delicate composition, while suluguni and parmesan give the dish spicy, creamy notes. This stew is perfect for cozy family evenings or festive gatherings, surprising with its simplicity and rich flavor. Inspired by Georgian culinary traditions, it fits into modern gastronomy while remaining accessible and versatile. Enjoy its velvety texture and unique aroma!
1
Cut the zucchini into cubes.
- Zucchini: 1 piece
2
Cut the eggplant into cubes.
- Eggplant: 1 piece
3
Cut the pepper into cubes as well.
- Sweet pepper (capsicum): 1 piece
4
Thaw the cauliflower, then chop it coarsely and season with chili pepper.
- Frozen cauliflower: 180 g
- Chili powder: to taste
5
Cut the carrot into circles.
- Carrot: 1 piece
6
Place the ingredients in a hot skillet.
7
Add the oil immediately.
- Olive oil: 5 tablespoon
8
Stir. Fry for about 3 minutes.
9
Season with chili pepper. Reduce the heat.
- Chili powder: to taste
10
Salt, then stir. Cook for about 7 more minutes, stirring occasionally.
- Salt: to taste
11
Pour in the cream and wait for it to come to a slight boil. Remove from heat.
- Single cream 10% fat: 100 ml
12
Place the vegetables in a baking dish.
13
Divide the suluguni into small pieces by hand.
- Suluguni cheese: 200 g
14
Add suluguni and grated parmesan (2/3) to the dish. Mix with the vegetables.
- Suluguni cheese: 200 g
- Parmesan (Parmigiano Reggiano): 120 g
15
Sprinkle the remaining parmesan on top.
- Parmesan (Parmigiano Reggiano): 120 g
16
Bake in a preheated oven at 200 degrees.
17
The dish will be ready in 12 minutes.
