Vegetable Stew with Suluguni Cheese Baked in the Oven
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Vegetable stew with suluguni cheese baked in the oven.
Ingredients
- Courgette - 1 piece
- Eggplants - 1 piece
- Sweet Pepper - 1 piece
- Pickled Cauliflower - 6.3 oz
- Carrot - 1 piece
- Suluguni Cheese - 7.1 oz
- Parmesan Cheese - 4.2 oz
- Olive Oil - 5 teaspoons
- 10% cream - 3 fl oz
- Mild Chili Spice - to taste
- Salt - to taste
Step by Step guide
Step 1
Dice the zucchini.
Step 2
Cut the eggplant into cubes.
Step 3
Dice the pepper as well.
Step 4
Thaw the cauliflower, then chop it into small pieces and season with chili pepper.
Step 5
Slice the carrot into rounds.
Step 6
Place the ingredients in a hot skillet.
Step 7
Immediately add the oil.
Step 8
Stir well. Sauté for about 3 minutes.
Step 9
Season with chili pepper. Lower the heat.
Step 10
Season with salt, then stir. Cook for another 7 minutes, stirring occasionally.
Step 11
Pour in the cream and wait for it to come to a gentle boil. Remove from heat.
Step 12
Arrange the vegetables in a baking dish.
Step 13
Tear the suluguni into small pieces by hand.
Step 14
Add sulguni cheese and grated Parmesan (2/3) to the dish. Mix with the vegetables.
Step 15
Sprinkle the remaining Parmesan cheese on top.
Step 16
Bake in a preheated oven at 392°F.
Step 17
After 12 minutes, the dish is ready.
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