Grilled Eggplant with Vegetables and Cheese

Ingredients

• 2 large eggplants
• 1 medium carrot, grated
• 1 medium onion
• 3 cloves garlic
• 1 large tomato
• 1 medium sweet pepper
• 1/2 cup corn
• 1/2 cup mushrooms
• 1 tablespoon pizza seasoning
• 1/4 tablespoon black pepper
• Salt to taste
• 4 tablespoons oil
• 1 cup mozzarella and kasshkawan cheese, grated

Method

1. Wash the eggplants, then cut each one in half lengthwise.
2. Brush the eggplant pieces with oil and sprinkle with salt, then roast them on a baking tray in the oven until cooked through. They will need about half an hour on the bottom and top heat.
3. Meanwhile, finely chop the onion and sauté it in a pan with a little oil until softened.
4. Add the finely minced garlic and stir, then add the grated carrot, finely chopped sweet pepper, mushrooms, and corn.
5. After a short while, add the tomato, peeled and finely chopped, then the spices and salt. Stir until the vegetables are cooked.
6. Make hollows in the eggplants using a fork and distribute a little of the vegetable filling into each one, then sprinkle the grated cheese over the top.
7. Turn on the oven from the top only until the grated cheese melts.
8. Try Potato and Cheese Balls as well, in Ruwayda’s style.