Eggplant with mozzarella cheese

Step-by-step recipe

Step 1:

Cut a medium onion into half rings.

Step 2:

Seed and finely chop the red bell pepper.

Step 3:

Cut the unpeeled eggplant lengthwise into medium slices.

Step 4:

Pour 5 tablespoons of oil into a bowl.

Step 5:

Add spices to the oil – salt, black pepper, garlic powder, turmeric, chopped ginger and coriander, mix well with a silicone brush.

Step 6:

Take large flat slices of eggplant and brush each slice on both sides with the resulting mixture.

Step 7:

Add two tablespoons of tomato paste to the remaining mixture, pour in 30 ml of warm water and stir.

Step 8:

Add onion and bell pepper to the mixture and stir.

Step 9:

Place the prepared filling on each eggplant slice.

Step 10:

Place the slices in a baking dish and bake in the oven for 30 minutes at 200 degrees.

Step 11:

Remove the eggplants from the oven and top with coarsely grated mozzarella.

Step 12:

Bake for another 10 minutes.

Step 13:

Sprinkle with thyme and green onions and serve.

Cooking tips

Avoid overly large and overripe eggplants—they're rubbery and bitter. A good eggplant is no larger than 15-17 cm, its stem is still wet, and the seeds are small and underdeveloped when cut.

Use extra virgin olive oil, it is the most delicious and healthy.