Delicious, aromatic stuffed eggplant that will be a pleasure to cook.
Cooking time 45 minutes
Eggplant 1 pc
Sunflower oil 3-4 tbsp. l.
Cheese 100 g
Sour cream 25% fat. 2 tbsp. l.
Bell pepper 1 pc
Salt to taste
Cut the eggplant in half.
Remove the core.
Cut the insides into pieces.
Chop the onion finely. Cut the pepper into pieces. Fry the onion, chopped eggplant insides and pepper in sunflower oil.
Salt the eggplant halves and fill with fried vegetables.
Drizzle with sour cream and sprinkle with grated cheese.
Bake in the oven for 30 minutes at 200 degrees C.
Garnish with herbs when serving.