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Preheat oven to 200°C (400°F).
Cut the eggplant in half lengthwise and score the flesh with a knife.
Brush with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
Meanwhile, sauté onion in olive oil for 3–4 minutes.
Add garlic, red bell pepper, and tomato. Cook until soft (5–7 minutes).
Scoop out the roasted eggplant flesh, chop it, and mix it into the pan.
Add smoked paprika, salt, and pepper. Mix well and cook for 2–3 more minutes.
Spoon the filling into the eggplant shells. Top with grated cheese if using.
Bake for another 10 minutes until golden and bubbling.
Serving and Storage Tips:
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