A delicious dinner or lunch, but also an appetizer. One half is enough for one person, so 1 eggplant is a portion for two people.
- 1 eggplant
- 200g chopped yellow and green peppers
- 3 kale leaves
- 1/2 red onion
- 150g feta cheese
- 50-100g cheddar cheese
- 1/2 teaspoon dried garlic
- 1/2 teaspoon of coriander
- 1/2 teaspoon oregano
- salt and pepper
additionally : garlic sauce and pomegranate
Preheat the oven to 180 degrees Celsius. On a baking tray lined with baking paper, place the eggplant halves, salted and scored, and lightly drizzle with olive oil. Bake until soft, about 30 minutes.
Fry the finely diced red onion in a tablespoon of oil. Then add diced yellow and green (or red) peppers.
At the end, add chopped kale leaves and season with dried garlic, coriander, oregano, salt and pepper.
Take out the baked eggplants. Scoop out the center with a spoon and add it to the peppers and kale, mixing thoroughly. Place pieces of feta cheese and cheddar into the cavity, and then add the pepper and kale stuffing. Sprinkle everything with the remaining feta cheese and cheddar.
Bake for 15-20 minutes.
Serve with garlic sauce and pomegranate seeds.
Enjoy your meal!