Stuffed Grilled Eggplant with Roasted Peppers and Feta

1. 1 Eggplant≈ $4.33 per kg 85 g
2. 2 Bell peppers≈ $6.00 per kg 50 g
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 35 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Sunflower oil 10 ml
6. 6 Ground black pepper 1 g

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

Method

1. Preheat oven to 400°F (200°C). Cut bell² pepper in half, remove seeds, and roast for 15–20 minutes until charred in spots.

2. Cover hot pepper with a plate for 5 minutes, then peel off the skin.

3. Slice eggplant¹ into ½-inch (1 cm) rounds and fry in oil for 3–4 minutes per side until golden brown.

4. Blend roasted pepper, feta³, and garlic⁴ into a smooth cream, seasoning with black pepper.

5. Arrange eggplant¹ rounds on a plate, spread half with the cream, and top with remaining rounds.