Eggplants stuffed with onion, tomato, pepper and Graviera with oregano

  • 10
    Minutes
  • 45
    Minutes
  • 4
    Serves
  • 1
    Difficulty

Ingredients:

4 large eggplants

1 onion, finely chopped

1 chopped garlic clove

1 red pepper into cubes

1 diced green pepper

3 ripe grated tomatoes

Salt and pepper

Olive oil

200 gr. Graviera with oregano Kalogeraki grated

Implementation:

Cut the eggplants in half lengthwise. With a sharp knife we ​​carefully carve them crosswise, being careful not to cut them, just to carve them deep. With a brush, grease them well from the inside, place them upside down in a pan with non-stick paper and bake at 200 degrees, bake for 30 minutes. Sauté the onion and peppers in a pan with olive oil at the same time. After they soften, add the garlic, sauté for another minute and add the grated tomato, salt and pepper, a cup of water and cook for 15-20 minutes, on medium heat, until a thick sauce is formed. Remove the eggplants from the oven, turn them over and distribute the sauce to all. We also distribute the grated Graviera with oregano and bake for another 10-15 minutes until the Graviera gets a nice color.

Tips:  They are preferably eaten hot. We use ripe tomatoes for an ideal sauce taste.

 

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