This Cheesy Baked Eggplant with Eggs and Herbs is a simple, nutritious, and flavorful dish that’s perfect for breakfast, lunch, or dinner. The creamy cheese, aromatic garlic, and rich eggs make this dish a delightful, comforting meal with a hint of smokiness from paprika.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
- 2 eggplants
- Ground black pepper, to taste
- Smoked paprika, to taste
- Garlic powder, to taste
- 1 medium tomato, diced
- 3 cloves garlic, finely chopped
- ¼ bunch parsley, finely chopped
- 70g (⅔ cup) grated cheese (cheddar, mozzarella, or parmesan)
- 2 tablespoons mayonnaise or cream
- 4 large eggs
- Salt, to taste
- Olive oil, for coating
Directions
- Step 1: Prepare the Eggplants
- Wash the eggplants and cut them in half lengthwise.
- Scoop out the cores and set them aside.
- Sprinkle salt over the scooped-out eggplant cores and let them sit for 10 minutes to release excess moisture.
- Rinse and pat dry with a paper towel.
- Coat the eggplant halves with olive oil, black pepper, smoked paprika, garlic powder, and salt.
- Step 2: Prepare the Filling
- Dice the tomato and chop the garlic and parsley.
- In a bowl, mix the diced tomatoes, garlic, eggplant cores, grated cheese, parsley, mayonnaise (or cream).
- Season with salt and pepper to taste.
- Step 3: Assemble and Bake
- Preheat the oven to 180°C (350°F).
- Place the eggplant halves in a baking dish lined with parchment paper.
- Fill each eggplant half with the vegetable mixture.
- Crack one egg into each eggplant half.
- Top with remaining grated cheese and a sprinkle of parsley.
- Bake for 40 minutes or until the eggs are set and the cheese is golden brown.
Serving Suggestions
- Serve with toasted bread or a side salad for a complete meal.
- Pair with a yogurt-garlic sauce or tzatziki for extra creaminess.
- Enjoy with a side of roasted potatoes or quinoa for a more filling dish.
- Drizzle with hot sauce or a sprinkle of red pepper flakes for a spicy kick.
Cooking Tips
- Choose firm eggplants to hold their shape while baking.
- Scoop carefully to leave a sturdy shell without breaking the eggplant skin.
- If eggs are not setting properly, cover the dish with foil and bake for a few extra minutes.
- For extra crunch, top with breadcrumbs before baking.
- Substitute cheese varieties like feta, gouda, or gruyere for different flavors.
Nutritional Benefits
- Eggplants are high in fiber and antioxidants, promoting digestive and heart health.
- Eggs provide high-quality protein and healthy fats.
- Cheese offers calcium and protein, essential for bone strength.
- Garlic and parsley support immune health with antibacterial and anti-inflammatory properties.
Dietary Information
✔ Vegetarian
✔ Low-Carb
✔ Gluten-Free
Nutritional Facts (Per Serving, Approximate)
- Calories: 250 kcal
- Protein: 12g
- Carbohydrates: 10g
- Fats: 18g
- Fiber: 4g
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 160°C (320°F) for 10 minutes.
- Freeze: Not recommended due to the texture change of eggplant and eggs when frozen.
Why You’ll Love This Recipe
✔ Easy & Quick – Minimal preparation, oven-baked, and hassle-free!
✔ Healthy & Satisfying – Loaded with protein, fiber, and vitamins.
✔ Great for Meal Prep – Bake ahead and reheat when needed.
✔ Customizable – Change the cheese, spices, or vegetables to your liking!
Frequently Asked Questions (FAQ)
1. Can I make this dish dairy-free?
Yes! Swap out the cheese for dairy-free cheese or nutritional yeast.
2. What’s the best type of eggplant to use?
Choose small to medium eggplants with smooth, firm skin for best results.
3. How do I prevent eggplant from being too bitter?
Salting and draining the scooped-out cores helps remove bitterness.
4. Can I make this dish vegan?
Yes! Omit the eggs and add chickpeas or tofu as a protein substitute.
5. How do I know when the eggs are fully cooked?
The egg whites should be firm, and the yolk should be slightly soft but not runny.
6. Can I use different vegetables?
Absolutely! Add bell peppers, mushrooms, or spinach to the filling.
7. What cheese works best for this recipe?
Mozzarella, cheddar, feta, or gouda melt well and add flavor.
8. How can I make this dish spicier?
Add red pepper flakes, cayenne pepper, or diced chili peppers to the filling.
9. Can I prepare this dish in advance?
Yes! Prepare the stuffed eggplants, cover, and refrigerate. Bake when ready.
10. How do I prevent eggplant from getting soggy?
Avoid over-salting, and don’t add too much wet filling (like tomatoes or cream).
Conclusion
This Cheesy Baked Eggplant with Eggs and Herbs is a fantastic dish for any time of the day. With simple ingredients, delicious flavors, and a nutritious balance, this meal is a great choice for those looking for a satisfying yet healthy option. Whether served as a main course or side dish, it’s guaranteed to impress with its rich flavors and wholesome ingredients. Try it today and enjoy a comforting meal that’s both easy to prepare and packed with goodness!