This baked stuffed eggplant recipe combines the rich flavors of roasted eggplant, tomatoes, and aromatic spices with the creamy textures of feta and mozzarella cheese. Topped with colorful bell peppers and olives, this dish is not only visually appealing but also incredibly delicious. Perfect for a hearty dinner or a special occasion, this recipe is sure to impress your family and friends. Follow along for a step-by-step guide to create this mouthwatering dish.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Eggplants:
- 2 eggplants
- Olive oil (for brushing)
- Dill (to taste)
- Sweet paprika (to taste)
For the Tomato Sauce:
- 2 tomatoes
- 2 cloves of garlic (minced)
- Salt and pepper (to taste)
- Smoked paprika (to taste)
- Provencal herbs (to taste)
- 1 teaspoon sugar
- 2 tablespoons tomato paste
For the Cheeses and Toppings:
- 150 grams (5 oz) feta cheese (crumbled)
- 100 grams (3.5 oz) mozzarella cheese (shredded)
- ½ red pepper (diced)
- ½ yellow pepper (diced)
- Olives (to taste)
For Serving:
- ½ cup yogurt (for a refreshing contrast)
Directions
- Prepare the Eggplants:
- Preheat the oven to 200°C (400°F).
- Cut the eggplants lengthwise, creating deep incisions without cutting all the way through.
- Brush the eggplants with olive oil and season with salt, dill, and sweet paprika.
- Bake the eggplants until they are golden brown and soft (approximately 25-30 minutes).
- Prepare the Tomato Sauce:
- Grate the 2 tomatoes into a bowl.
- Add minced garlic, salt, pepper, smoked paprika, Provencal herbs, sugar, and tomato paste to the grated tomatoes.
- Mix well to combine.
- Assemble the Eggplants:
- Once the eggplants are baked, mash the flesh with a fork to create space for the filling.
- Brush the mashed eggplant with the prepared tomato sauce.
- Add the Cheeses and Peppers:
- Sprinkle shredded mozzarella cheese and crumbled feta cheese over the eggplants.
- Add diced red and yellow peppers, then sprinkle olives on top to taste.
- Bake Again:
- Return the stuffed eggplants to the oven and bake at 200°C (400°F) until the cheese is melted and the peppers are slightly charred (approximately 10-15 minutes).
- Serve:
- Remove from the oven and let cool slightly before serving.
- Serve with a side of yogurt for a refreshing contrast.
Serving Suggestions
- Pair with a fresh green salad or garlic bread for a complete meal.
- Serve as a main course or as a side dish to grilled meats for a hearty feast.
Cooking Tips
- Ensure the eggplants are cooked through before adding the cheese to avoid undercooked centers.
- Adjust the spices to your taste preference for a personalized flavor.
Nutritional Benefits
- Eggplants are low in calories and high in fiber, making them a great addition to a balanced diet.
- Tomatoes and peppers provide vitamins A and C, essential for immune function and skin health.
- Cheese adds protein and calcium, contributing to bone health.
Dietary Information
- Contains dairy.
- Suitable for vegetarians.
Nutritional Facts (Per Serving)
- Calories: 320 kcal
- Protein: 12 g
- Carbohydrates: 25 g
- Fat: 20 g
- Fiber: 6 g
- Sugar: 10 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving for the best texture.
Why You’ll Love This Recipe
- The combination of roasted eggplant, creamy cheeses, and fresh vegetables creates a rich and satisfying dish that everyone will love.
- It’s colorful and visually appealing, making it perfect for special occasions or gatherings.
- Easy to customize with your favorite herbs and spices, ensuring it suits your taste.
- A nutritious and hearty meal that is simple to prepare, making it a go-to recipe for busy weeknights.
Conclusion
This baked stuffed eggplant with cheese and peppers is a delightful and hearty dish that is sure to become a favorite. The rich flavors and creamy textures make it a perfect choice for any meal. Thank you for trying this recipe, and happy cooking! See you in the next video! 😉
Frequently Asked Questions
- Can I use a different type of cheese?
- Yes, you can substitute with any cheese that melts well, such as Gouda or Fontina.
- What if I don’t have Provencal herbs?
- You can use Italian seasoning or a mix of thyme, rosemary, and oregano.
- Can I make this dish vegan?
- Yes, use vegan cheese substitutes and skip the yogurt or use a plant-based yogurt.
- How can I prevent the eggplants from becoming too oily?
- Brush the eggplants lightly with olive oil and avoid drenching them.
- Can I prepare this dish in advance?
- Yes, you can prepare the components ahead of time and assemble just before baking.
- What type of olives should I use?
- Use your favorite type of olives, such as Kalamata or green olives.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this dish?
- It’s best enjoyed fresh, but you can freeze it. Reheat in the oven for the best texture.
- Is it necessary to use both types of paprika?
- Using both sweet and smoked paprika adds depth of flavor, but you can use just one if preferred.
- What other vegetables can I add?
- You can add other vegetables like mushrooms or zucchini for extra flavor and nutrition.