Stuffed Baked Eggplant with Bell Pepper and Cheese

1. 1 Eggplant≈ $4.33 per kg 190 g
2. 2 Tomatoes≈ $4.67 per kg 90 g
3. 3 Bell peppers≈ $6.00 per kg 60 g
4. 4 Hard cheesepack 200 g ≈ $2.70 60 g
5. 5 Mayonnaise 25 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash eggplants¹, pat dry, slice lengthwise into 4 pieces, fan open, lightly salt, and let sit for 10 minutes.

2. Wash tomatoes² and bell³ peppers, pat dry, and slice into rings. Grate cheese coarsely, finely chop dill⁶.

3. Grease a baking tray, arrange eggplant¹ slices, and spread each with mayo.

4. Top each slice with pepper and tomato² rings, season with salt and pepper.

5. Sprinkle with grated cheese and bake at 350°F (180°C) for 25–30 minutes, until eggplant¹ is tender and cheese is golden.

6. Garnish with chopped dill⁶ and serve hot.