Stuffed Eggplant is a savory dish that combines tender eggplant with a flavorful filling, topped with melted cheese and fresh basil. It’s perfect as a main course or a hearty side dish.
Preparation Time: Preparation: 20 minutes Cooking: 40 minutes Total: 1 hour
Ingredients:
- 700g eggplant (about 2 medium-sized eggplants)
- 150g dry breadcrumbs
- 100g mozzarella cheese, diced or shredded
- 50g Parmesan cheese, grated
- 1 large tomato, diced
- 2 cloves garlic, minced
- Salt, to taste
- 1/4 tsp pepper
- Fresh basil leaves, chopped (for garnish)
- 1 egg, beaten
- 2 tbsp olive oil
Directions:
- Preheat your oven to 200°C (400°F).
- Prepare the eggplants:
- Wash the eggplants and cut them in half lengthwise.
- Score the flesh of each half with a sharp knife, being careful not to cut through the skin.
- Scoop out the flesh using a spoon, leaving about a 1 cm border around the edges. Chop the removed flesh and set aside.
- Prepare the filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add the chopped eggplant flesh and diced tomato. Season with salt and pepper. Cook until the eggplant is tender, about 5-7 minutes.
- Remove from heat and stir in the dry breadcrumbs until well combined. Let the mixture cool slightly.
- Stuff the eggplants:
- Brush the inside of each eggplant half with olive oil and season with a pinch of salt.
- Fill each half with the breadcrumb mixture, pressing gently to compact it.
- Place the stuffed eggplants in a baking dish.
- Bake:
- Brush the tops of the stuffed eggplants with beaten egg.
- Sprinkle mozzarella and Parmesan cheese over each stuffed eggplant half.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with chopped fresh basil leaves and serve hot.
Serving Suggestions:
Stuffed eggplant pairs well with a side of salad or crusty bread. It’s a satisfying dish that can be enjoyed as a main course or a side dish in any meal.
Cooking Tips:
- Choose eggplants that are firm and heavy for their size.
- Adjust the seasoning of the filling according to your taste preferences.
- Make sure the eggplants are evenly cooked by testing with a fork for tenderness before removing them from the oven.
Nutritional Benefits:
Eggplants are low in calories but rich in vitamins, minerals, and dietary fiber. This dish provides a good balance of carbohydrates, proteins, and healthy fats.
Dietary Information:
This recipe is vegetarian. For a gluten-free version, use gluten-free breadcrumbs.
Storage Tips:
Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
Stuffed Eggplant is a flavorful and nutritious dish that combines the hearty texture of eggplant with a savory breadcrumb filling and melted cheese topping. It’s easy to make and perfect for both family dinners and entertaining guests.
Conclusion:
Enjoy the delicious flavors of stuffed eggplant with this easy-to-follow recipe. Whether you’re looking for a vegetarian main course or a satisfying side dish, this dish is sure to please your taste buds.
