Eggplant boats with vegetables
Description
The appetizer is quick and easy to make. If you're in the mood for something light, I have a great solution for you — a recipe. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
1. Wash the eggplants. Cut each one in half. Sprinkle with salt and let sit on the counter for 5–7 minutes. The eggplants will release moisture. Prick the flesh of each eggplant several times in different spots with a fork.
- 2
Step 2
2. Cut the onion however you like (the exact cut doesn’t matter much). I sliced mine into half-moons.
- 3
Step 3
3. Clean the bell pepper and dice it finely. It's best to cut it really small so the bell pepper has time to cook through in the oven.
- 4
Step 4
4. In vegetable oil, sauté the onion until soft and lightly golden. Now add the pepper and stir. Simmer or fry the vegetables over low heat.
- 5
Step 5
5. While the vegetables are cooking, grate the processed cheese on a coarse grater. To make the process easier, briefly chill the cheese in the freezer. Add sour cream, salt, and spices to the cheese, and press the garlic through a garlic press.
- 6
Step 6
6. Mix the cheese mixture with the slightly cooled vegetables. Spread the resulting mixture onto the eggplant halves. Place the eggplants on a baking sheet lined with baking parchment.
- 7
Step 7
7. Bake the eggplants in the oven at 180–200°C for about 20 minutes, until done.