Baked Stuffed Eggplants with Mushroom and Tomato Sauce

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This Baked Stuffed Eggplants recipe is a flavorful and hearty dish that combines the earthy taste of mushrooms with the sweetness of cherry tomatoes and a rich tomato sauce. Topped with creamy mozzarella, this dish is perfect for a comforting meal that will impress your family and friends.

Preparation Time:

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Ingredients:

  • 3 eggplants
  • Vegetable oil
  • 2 onions
  • 450 grams (1 lb) mushrooms
  • 150 grams (5 oz) cherry tomatoes
  • 2-3 cloves of garlic
  • Salt, Pepper, Sweet Paprika
  • 1-2 tablespoons butter
  • 2 cups mashed tomatoes
  • 1 teaspoon sugar
  • 1/2 cup cream
  • Fresh parsley
  • 100 grams (3.5 oz) pizza mozzarella

Directions:

  1. Prepare Eggplants:
    • Preheat the oven to 180°C (350°F).
    • Cut the eggplants in half lengthwise and make cuts in the flesh without cutting through the skin.
    • Sprinkle with salt and drizzle with vegetable oil.
    • Bake the eggplants for 30 minutes.
  2. Prepare Mushroom Filling:
    • Heat vegetable oil in a skillet over medium heat.
    • Add 1 chopped onion and cook for 2 minutes until softened.
    • Add finely chopped mushrooms and cook for 7-8 minutes until tender.
    • Add cherry tomatoes, salt, pepper, and sweet paprika.
    • Add minced garlic and cook for an additional 5 minutes.
    • Remove the flesh from the baked eggplants, mash it, and mix it into the mushroom filling.
  3. Prepare Tomato Sauce:
    • In another skillet, heat vegetable oil and cook the second chopped onion until soft.
    • Add 1-2 tablespoons of butter.
    • Stir in 2 cups of mashed tomatoes, salt, and 1 teaspoon of sugar.
    • Cook for 5 minutes over medium heat.
    • Stir in 1/2 cup of cream and cook for another 5 minutes.
  4. Assemble and Bake:
    • Fill the baked eggplants with the mushroom mixture.
    • Pour the tomato sauce over the stuffed eggplants.
    • Sprinkle with chopped parsley and top with grated mozzarella cheese.
    • Bake at 180°C (350°F) for 15 minutes until the cheese is melted and bubbly.

Serving Suggestions:

  • Serve hot with a side of rice or crusty bread.
  • Pair with a fresh green salad for a complete meal.
  • Garnish with extra parsley for a burst of color and freshness.

Cooking Tips:

  • Use a spoon to carefully scoop out the eggplant flesh to avoid tearing the skin.
  • Adjust the seasoning to your taste; add more red pepper flakes if you like it spicy.
  • Use fresh tomatoes if available for a richer, fresher flavor.

Nutritional Benefits:

  • Eggplants are low in calories and high in fiber, aiding digestion.
  • Mushrooms provide protein, vitamins, and minerals, including B vitamins and selenium.
  • Tomatoes are rich in antioxidants, particularly lycopene, which supports heart health.

Dietary Information:

  • Calories: Approximately 350 per serving
  • Protein: 12g
  • Carbohydrates: 25g
  • Fat: 20g
  • Dietary Considerations: This recipe contains dairy. For a dairy-free version, substitute the cream and mozzarella with non-dairy alternatives.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.

Why You’ll Love This Recipe:

  • Rich, comforting flavors with a perfect balance of savory and sweet.
  • Versatile and can be customized with your favorite vegetables.
  • A hearty and satisfying vegetarian dish that even meat lovers will enjoy.
  • Easy to prepare and great for impressing guests with minimal effort.

Conclusion:

This Baked Stuffed Eggplants with Mushroom and Tomato Sauce is a delicious and nutritious dish that’s perfect for any occasion. With its rich blend of vegetables and creamy mozzarella topping, it’s sure to become a favorite in your household. Enjoy the comforting and hearty flavors of this delightful recipe!