This Baked Stuffed Eggplant recipe is a perfect blend of savory flavors with a Mediterranean touch. The accordion-style slices of eggplant are filled with garlic, fresh dill, juicy tomatoes, and melted cheese for a delightful dish that’s both healthy and satisfying. Whether you’re serving it as a main course or as a side, this recipe will surely be a crowd-pleaser!
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 eggplants, sliced halfway through lengthwise (accordion-style)
- 1 tbsp dill, chopped
- 2 cloves garlic, minced
- 1 tsp Italian herbs
- Salt to taste
- 60 ml sunflower oil (about 1/4 cup)
- 2 tomatoes, sliced
- 1/2 cup cheese, shredded or sliced (e.g., mozzarella or cheddar)
Directions:
- Prepare the Eggplants
Preheat the oven to 200°C (390°F).
Slice each eggplant halfway through lengthwise, creating accordion-style cuts. Be careful not to cut all the way through the eggplant, leaving the bottom intact. - Season the Eggplants
In a small bowl, combine the minced garlic, chopped dill, Italian herbs, salt, and sunflower oil.
Gently open the cuts in the eggplant and brush the herb-oil mixture between the slices, ensuring each section is well-coated. - Add Tomatoes and Cheese
Insert a slice of tomato and a bit of cheese into each cut, alternating between tomato and cheese for an even filling. - Bake the Eggplants
Place the stuffed eggplants on a baking sheet lined with parchment paper.
Bake in the preheated oven for 40 minutes, or until the eggplants are tender and the cheese is melted and golden. - Serve
Remove the eggplants from the oven and let them cool slightly before serving. Enjoy as a main dish or as a side!
Serving Suggestions:
- Serve with a side of quinoa or rice for a complete meal.
- Pair with a fresh green salad for a lighter option.
- Top with fresh herbs, like basil or parsley, for extra flavor.
- Serve alongside grilled chicken or fish for a more substantial meal.
- Enjoy as a vegetarian main course with a side of crusty bread.
Cooking Tips:
- If you want a crispy cheese top, broil the stuffed eggplants for an additional 2-3 minutes at the end of baking.
- For a richer flavor, you can use olive oil instead of sunflower oil.
- Add a sprinkle of red pepper flakes for a spicy kick.
- If you prefer a different cheese, feta or goat cheese can also work wonderfully in this recipe.
Nutritional Benefits:
- Eggplants are rich in fiber and antioxidants, particularly anthocyanins, which can support heart health.
- Garlic is known for its immune-boosting properties and can help lower blood pressure.
- Tomatoes provide a good source of vitamin C and lycopene, an antioxidant linked to various health benefits.
- Cheese provides protein and calcium, contributing to bone health and muscle function.
Dietary Information:
- Vegetarian
- Gluten-free
- Low-carb (depending on cheese choice)
- Dairy option: Can be made dairy-free with plant-based cheese.
Nutritional Facts (per serving):
- Calories: 180-250 kcal (depending on cheese used)
- Protein: 6g
- Fat: 14g
- Carbohydrates: 14g
- Fiber: 5g
Storage:
- Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
- To reheat, place the eggplants in the oven at 180°C (350°F) for 10-15 minutes, or until warmed through.
Why You’ll Love This Recipe:
- Easy to prepare with minimal ingredients.
- Perfect for a healthy weeknight dinner or a special occasion.
- Versatile—can be served as a main dish or a side.
- A delicious way to enjoy eggplants, packed with fresh herbs and melted cheese.
- Suitable for various dietary preferences (vegetarian, gluten-free, dairy-free options available).
Conclusion:
This Baked Stuffed Eggplant recipe is a delightful and nutritious dish that’s sure to please everyone at the table. With its combination of savory, fresh ingredients and melted cheese, it’s a fantastic way to enjoy eggplants. The dish is simple to make, but its flavor is complex and satisfying. Whether you’re a vegetarian or just looking for a delicious side, this recipe is a must-try!
Frequently Asked Questions:
- Can I use a different type of oil?
Yes, olive oil or avocado oil can be substituted for sunflower oil for a different flavor. - Can I use a different cheese?
Absolutely! Mozzarella, cheddar, feta, or goat cheese all work well in this recipe. - How can I make this dish dairy-free?
Simply use plant-based cheese or omit the cheese entirely for a dairy-free version. - Can I prepare this dish ahead of time?
Yes, you can prep the eggplants, season them, and store them in the fridge. Bake them when you’re ready to serve. - How do I know when the eggplants are done?
The eggplants are done when they are tender and easily pierced with a fork, and the cheese is melted and golden. - Can I freeze leftovers?
Yes, you can freeze the stuffed eggplants. Just make sure they are fully cooled before wrapping and freezing. - What other fillings can I use for stuffed eggplants?
You can use a variety of fillings like cooked quinoa, lentils, or a mixture of sautéed vegetables for a different twist. - Is this recipe suitable for meal prep?
Yes, it’s great for meal prep! You can make a batch in advance and store it in the fridge for later meals. - How can I make this dish spicier?
Add chili flakes or diced jalapeños to the stuffing for an extra kick. - Can I use smaller eggplants?
Yes, you can use smaller eggplants, but reduce the baking time slightly as they may cook faster.