Baked Eggplant from the Oven

Ingredients

• 2 medium eggplants
• Salt
• 2 yellow bell peppers
• 1 orange bell pepper
• 150 g Mushrooms
• 1 tsp Dried oregano
• 0.5 tsp Peppercorns
• 0.5 tsp cumin seeds
• 2 onions
• 3 large garlic cloves
• 60 ml olive oil
• Lemon juice
• 200 g lactose‑free mozzarella (125 g each)
• 1 onion
• 1 Garlic clove
• 75 g finely diced turkey bacon
• 1 tbsp Tomato Paste
• Salt
• Pepper
• 75 ml dry red wine
• 200 ml passata
• a pinch cinnamon
• Cayenne pepper
• 1 handful mixed garden herbs (e.g., mint, basil, lemon balm, parsley)
• 250 g lactose‑free yogurt (3.8% fat)
• 2 tbsp lemon juice
• garlic salt
• Pepper

Instructions

1. 1.

   Wash the eggplants, dry them, cut them in half lengthwise and make cross cuts about 1 cm deep on the cutting surface. Sprinkle with a little salt and let soak for about 15 minutes. Pat dry with paper towels. Scoop out the flesh with a spoon to about 2 cm depth, roughly chop it, and put it in a bowl.

2. 2.

   Wash the peppers, trim them, and cut into small pieces. Clean the mushrooms and finely chop them. Put oregano, peppercorns, and cumin in a mortar and crush. Peel onions and garlic. Roughly dice onions, finely mince garlic. Sauté both in 2–3 tbsp hot olive oil until translucent. Add mushrooms and cook until no liquid remains. Remove from pan and set aside. Heat 2 tbsp oil in the pan and quickly sauté pepper pieces. Mix in the crushed spices. Take off heat and combine with mushrooms and eggplant pieces. Season the mixture with lemon juice and salt.

3. 3.

   Preheat the oven to 200°C (400°F) fan‑forced or top/bottom heat.