Grilled Eggplant Stuffed with Cheese

Name: Grilled Eggplant Stuffed with Cheese
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Purple long eggplant; 1 piece tomato; 1 piece green pepper; 1/2 onion; 3 cloves garlic; 2, 3 pieces Fresh mint leaves; Some olive oil; Some salt; Some Sugar; Some Freshly ground pepper; Some cheese powder

by Celery

4.7 (1)

Favorite

2

Difficulty

Easy

Time

20m

Serving

2

From the perspective of Western food, this dish is a bit Mediterranean in style; from the perspective of Chinese food, hehe, it is just a "spicy tomato sauce". Simply fry tomatoes and other ingredients, stuff them into eggplant rolls, and bake them in the oven. The key to seasoning is mint, olive oil and cheese powder. Less seasoning and less stir-frying should better preserve the original flavor and nutrition of the ingredients. As for whether it tastes good or not, it depends on personal taste. If you have the courage to try new flavors, you might as well give it a try—"

Grilled Eggplant Stuffed with Cheese

1. Wash and cut the eggplant, slice into large slices; add a little salt to pickle for a while;

2. Dice tomatoes, dice green peppers; dice onions; finely chop garlic;

3. Add 1 tablespoon of olive oil to the pot and sauté the onions until soft;

4. Add diced tomatoes and diced green peppers and stir-fry evenly; then add minced garlic and mint leaves and stir-fry evenly;

5. Add appropriate amount of salt, sugar and freshly ground pepper to taste;

6. Hold out

7. Wash the marinated eggplant slices with water, roll them into rolls, fix them with toothpicks, and arrange them into the baking tray;

8. Brush the outer layer with a thick layer of olive oil;

9. Stuff the fried stuffing in eggplant rolls;

10. Put it in a preheated oven at 200°C and bake for about 15 minutes until the eggplants are cooked and soft;

11. Take out the plate and sprinkle with cheese powder.

Tips:
1. Should the eggplant slices be salted first? The marinated eggplant has a chewy texture, and the unmarinated eggplant has a soft and rotten taste. Unmarinated eggplant tastes better than marinated; however, marinated eggplant is easier to roll up, and if it is not marinated, it will be thinner to make it easier to roll.

2. Please adjust the baking time and temperature according to the "temper" of your own oven.

3. If you don't have cheese powder, you can use it as "stuffed roasted eggplant" instead of "cheese".