Baked eggplant "Bishtak"
Tender, melt-in-your-mouth eggplant. Be sure to try this oriental dish. It is best to cook it on the grill, but it turns out great in the oven and in the microwave.
Ingredients
Servings 4- eggplant 2 pcs.
- Bulgarian pepper 1 pc.
- soft goat cheese or feta 100 g
- juice of half a lemon
- garlic cloves 4 pcs.
- balsamic vinegar 1 tsp. l.
- herbes de provence 1/2 tsp
- sprigs of cilantro 2 pcs.
- thyme 1/2 tsp. l.
- olive oil 1 tsp
- salt
- pepper
Cooking
Step 1
Cut the eggplant in half, leaving the tails. In each half we make deep longitudinal cuts, without cutting to the very bottom. Brush on all sides with olive oil. Chopped garlic, mix with lemon juice, thyme, Provencal herbs and salt. Stuff each eggplant half and brush the top with the prepared mixture.
Step 2
Sweet pepper cut into small cubes and spread on the eggplant halves.
Step 3
We spread the eggplant in a mold, preheat the oven to 200 degrees.
Step 4
Bake until soft for 20-30 minutes. For 5 min. until cooked, sprinkle with chopped cilantro and sprinkle with balsamic vinegar. We spread the baked eggplant on a dish and put cheese on each half. Season with freshly ground pepper and serve.