Eggplant with Vegetable Crouton Filling

Ingredients

• 1.2 kg medium eggplants (5 medium eggplants)
• Salt
• 200 g yellow bell peppers (1 yellow bell pepper)
• 200 g red bell peppers (1 red bell pepper)
• 250 g Zucchini (1 Zucchini)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• black pepper
• 30 g parmesan cheese (1 piece; 30% fat in dry matter)
• 2 sprigs parsley

Instructions

1. 1.

   Wash, clean and halve the eggplants crosswise. Scoop out the flesh with a spoon, leaving about a 1 cm border. Sprinkle generously with salt and let sit for 30 minutes to draw out water. Rinse cold and pat dry. Meanwhile, wash, clean and dice the remaining eggplant; sprinkle with salt, let sit briefly, then pat dry.

2. 2.

   Halve the bell peppers, remove seeds, wash and cut into cubes. Peel, wash and cube the zucchini. Peel and finely chop the shallot and garlic.

3. 3.

   Heat 1 tbsp oil in a hot pan. Sauté the shallot and garlic over medium heat. Add the vegetables and cook for 5 minutes, seasoning with salt and pepper.

4. 4.

   Grate the parmesan finely. Wash, dry, shake off excess water and finely chop the parsley.

5. 5.

   Place the eggplant halves cut side up in a baking dish, fill with the vegetable mixture, and sprinkle with parsley and parmesan. Drizzle lightly with remaining olive oil. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 15–20 minutes. Remove and serve immediately.