Light Eggplant in Clay Pots

Nadia Galinova
Translated by
Nadia Galinova
Light Eggplant in Clay Pots
Image: Dobrinka Petkova
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23/05/2022
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Preparation
30 min.
Cooking
60 min.
Тotal
90 min.
Servings
6
"Light vegetable clay pots for lunch and dinner - delicious!"

Ingredients

  • eggplant - 6 pcs. (medium - sized)
  • mushrooms - 10.6 oz (300 g)
  • carrots - 2 pcs.
  • green peppers - 2 pcs.
  • tomatoes - 2 pcs. (medium - sized)
  • onion - 1 onion
  • yellow cheese - 1.8 oz (50 g)
  • eggs - 6 pcs.
  • smoked paprika
measures

How to cook

The eggplant is cut into cubes, it is salted and left to release its bitter juice. Cut the mushrooms into the same size and the tomatoes, onions and peppers into small pieces. The carrots are cut into circles.

The clay pots are greased with oil. Arrange the eggplants, mushrooms and other vegetables and season them with salt and paprika.

If desired, hot peppers can be added. Sprinkle them with yellow cheese and cover the pots with the lids.

Bake them in a non preheated oven for 15-20 minutes, until the cheese melts. Crack an egg into each pot, cover the pots again and bake them for another 45 minutes.

Rating

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