Peppers stuffed with mushrooms and eggplant
2 servings
20 minutes
Pepper stuffed with mushrooms and eggplant is a delicate and aromatic dish that combines the velvety texture of eggplant with the rich flavor of champignons. This recipe, inspired by experimental cuisine, surprises with the combination of salty suluguni and spicy bryndza, creating a harmony of flavors. The spiciness of jalapeño adds liveliness to the pepper, while mayonnaise and sesame complete the composition with a rich and soft aftertaste. The dish is perfect for warm family evenings or as an original snack treat. Pan-fried, the pepper retains the juiciness of the filling, creating an appetizing contrast between its tender interior and slightly roasted exterior. Such an appetizer can impress both gourmets and lovers of simple yet refined tastes.
1
Cut the top off the pepper and remove the seeds.
- Green sweet pepper: 1 piece
2
Cut the eggplant into small cubes.
- Eggplant: 0.2 piece
3
Also chop the mushrooms.
- Button mushrooms: 2 pieces
4
Place the eggplant and mushrooms in the heated oil (2 tbsp) in the frying pan.
- Olive oil: 3 tablespoons
5
After 3-4 minutes, add salt and stir. Reduce the heat to medium.
- Sea salt: to taste
6
Add finely chopped garlic after another minute. Add salt.
- Garlic: 1 clove
- Sea salt: to taste
7
After a couple of minutes, transfer the roast to a deep bowl.
8
Chop both types of cheese into small pieces and add to the sauté.
- Lightly salted sulguni cheese: 40 g
- Brynza cheese: 40 g
9
Chop the jalapeño finely and add it to the other ingredients.
- Canned (pickled) jalapenos: 1.5 tablespoon
10
Add mayonnaise (1 tbsp) and season with black pepper.
- Mayonnaise: 2 tablespoons
- Ground black pepper: 0.5 teaspoon
11
Mix the filling and tightly stuff the pepper with it.
- Green sweet pepper: 1 piece
12
Close the pepper with the previously cut top.
13
Place the pepper in a hot pan with a spoon of oil.
- Olive oil: 3 tablespoons
14
Cover with a lid after a minute. Cook for about 6-7 minutes, turning occasionally.
15
When serving, grease with a tablespoon of mayonnaise and sprinkle with sesame.
- Mayonnaise: 2 tablespoons
- Sesame seeds: 0.5 teaspoon
