A flavorful summer dish, perfect for warm-weather meals.
Ingredients:
- 2 medium eggplants
- 3 bell peppers, halved
- 1 small onion, finely chopped
- 2 medium tomatoes, diced
- 1/2 cup plain Greek yogurt or crème fraîche
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions:
Preheat the oven to 350°F.
Slice the eggplants lengthwise about three-quarters of the way through so they form a cross but remain whole at the base.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in diced tomatoes, garlic, smoked paprika, salt, and pepper, and cook until softened.
Gently fill each eggplant with the onion-tomato mixture. Arrange the remaining filling between the eggplants in the baking dish, and nestle the halved bell peppers around them.
In a small bowl, whisk together Greek yogurt and heavy cream. Pour evenly over the eggplants and peppers.
Bake in the preheated oven for 30–40 minutes until the eggplants are tender and the top is lightly golden.
Remove from oven and garnish with freshly chopped basil or parsley. Serve warm.
- For a creamier version, swap Greek yogurt for ricotta or soft goat cheese.
- You can also sprinkle lightly with grated Parmesan before baking for a golden finish.
