Ingredients: serves 4
2 young tender eggplants (each about 12 1/2 oz/ 35 dkg), salt, 2 green peppers (bell peppers are more stunning), 2 tomatoes, 8-12 thin slices bacon, 5 1/4 oz/15 dkg cheese for melting (whatever you happen to have), 2 cloves garlic (1 teaspoon garlic cream), 10-12 tablespoon mayonnaise, butter or oil to coat
the baking pan

Wash the eggplant and after removing the stem and cap (or leave the cap on), cut them in half lengthwise. Place with the cut side down on a cutting board and cut them lengthwise into 4-5 slices leaving the narrow end intact. This is how it gets its special fan-shaped form. Salt them and let them rest for 30 minutes. Rinse them in cold water and pat dry. While the eggplant is resting in the salt, prepare the rest of the ingredients. Remove the core and seeds from the peppers and slice them into long strips. After cutting out the stems from the tomatoes, slice into semi-circles. Cut the sliced bacon in half, slice the cheese similarly to the peppers. Fill the individual sections of the eggplant
one after the other with the bacon, tomatoes, peppers, cheese, and place the eggplant on an oiled
baking pan. Crush the garlic and blend with
the mayonnaise. Spread over the eggplant with a tablespoon. Bake in a preheated oven (360°F/180°C;
330°F/165°C convection oven) for 40 minutes.

Words of Wisdom
Should there be any leftovers, so much the better, as it tastes very good cold.

Preparation time: 1 hour 20 minutes
Calories per serving: 640
Skill: Easy to prepare