Stuffed Eggplant with Bell Pepper

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 ≈ $2.64 60 g
5. 5 Mayonnaise 25 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Sunflower oil 8 ml
8. 8 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 wedges, fan open, and salt them

2. Wash tomatoes² and bell³ pepper, pat dry, and slice into rounds

3. Grease a baking tray, arrange eggplant¹ wedges, and spread each with a thin layer of mayonnaise

4. Place a ring of bell³ pepper and tomato² on each wedge

5. Season with salt and pepper on top

6. Sprinkle with grated cheese and bake at 350°F (180°C) for 25–30 minutes

7. Garnish with chopped fresh herbs before serving