Eggplant bruschetta

Method

1. Cut the eggplant in half, salt and let stand for 15 minutes to release the bitterness.
2. Brush with olive oil, sprinkle with spices and roast in the oven until tender, about 15 minutes.
3. Finely chop the tomato and cheese and mix.
4. After the eggplants are ready, grease them with yogurt and put the tomato-cheese filling on top. Preheat the oven to 400°F (200°C).
5. Cut the eggplant in half lengthwise and sprinkle salt on the cut sides. Let stand for 15 minutes to release the bitterness.
6. After 15 minutes, rinse the eggplant halves with water and pat dry with a paper towel.
7. Place the eggplant halves on a baking sheet, cut side up. Brush with olive oil and sprinkle with paprika and cumin.
8. Roast the eggplant in the preheated oven for about 15 minutes, or until tender and lightly browned.
9. While the eggplant is roasting, mix the chopped tomato and shredded cheese in a small bowl.
10. When the eggplant is done, remove it from the oven and let it cool for a few minutes.
11. Grease the eggplant halves with plain yogurt.
12. Spoon the tomato-cheese filling on top of the eggplant halves.
13. Return the eggplant to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
14. Serve hot and enjoy your delicious Eggplant with Tomato and Cheese Filling!