This vibrant and delicious dish combines tender roasted eggplants with a flavorful tomato sauce, creamy cheeses, and colorful peppers. It’s an impressive yet simple-to-prepare recipe that’s perfect as a main course or side dish.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
- Eggplants: 2 medium-sized
- Olive Oil: For brushing
- Dill: To taste
- Sweet Paprika: To taste
- Tomatoes: 2, grated
- Garlic: 2 cloves, minced
- Salt and Black Pepper: To taste
- Smoked Paprika: To taste
- Provencal Herbs: To taste (or substitute with Italian seasoning)
- Sugar: 1 teaspoon
- Tomato Paste: 2 tablespoons
- Feta Cheese: 150 g (5 oz), crumbled
- Mozzarella Cheese: 100 g (3.5 oz), shredded
- Red Bell Pepper: 1/2, diced
- Yellow Bell Pepper: 1/2, diced
- Olives: To taste
- Yogurt: 1/2 cup (optional, for serving)
Directions:
Prepare the Eggplants:
- Preheat the oven to 200°C (400°F).
- Slice the eggplants in half lengthwise and make deep incisions in the flesh without cutting all the way through.
- Brush with olive oil and season with salt, dill, and sweet paprika.
- Place the eggplants on a baking sheet and bake until golden brown and soft (about 20-25 minutes).
Prepare the Tomato Sauce:
- Grate the tomatoes into a bowl.
- Mix in minced garlic, salt, black pepper, smoked paprika, Provencal herbs, sugar, and tomato paste. Stir until well combined.
Assemble the Eggplants:
- Once baked, gently mash the flesh of the eggplants 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 and crumbled feta cheese over the eggplants.
- Top with diced red and yellow peppers.
- Add olives as desired.
Bake Again:
- Return the stuffed eggplants to the oven and bake at 200°C (400°F) for an additional 15-20 minutes, or until the cheese is melted and the peppers are slightly charred.
Serve:
- Let the stuffed eggplants 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 a side dish alongside grilled meats or fish.
- Accompany with a light soup for a multi-course meal.
- Top with fresh herbs like parsley or basil for added freshness.
- Enjoy with a drizzle of balsamic glaze for a tangy kick.
Cooking Tips:
- Ensure the eggplants are fully cooked before adding the cheese to prevent undercooked centers.
- Use a light hand with olive oil to avoid overly oily eggplants.
- Adjust spices to suit your taste; more smoked paprika adds a deeper, smoky flavor.
- Use freshly grated tomatoes for the best flavor in the sauce.
- Choose cheeses that melt well for a creamy and rich topping.
Nutritional Benefits:
- Eggplants: Low in calories and high in fiber, aiding digestion and heart health.
- Tomatoes and Peppers: Provide vitamins A and C, supporting immune health.
- Cheese: Adds protein, calcium, and a satisfying creaminess to the dish.
- Garlic: Contains antioxidants and supports cardiovascular health.
Dietary Information:
- Vegetarian-Friendly: This recipe contains no meat.
- Dairy: Includes feta and mozzarella cheese; substitute with vegan options for a dairy-free version.
- Gluten-Free: Naturally gluten-free.
Nutritional Facts (Per Serving):
- Calories: 320
- 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.
- While best enjoyed fresh, you can freeze portions for up to 1 month and reheat in the oven for the best texture.
Why You’ll Love This Recipe:
- Combines tender eggplants, rich cheeses, and vibrant vegetables for a satisfying meal.
- Easy to customize with your favorite spices, cheeses, and vegetables.
- Packed with nutrients and colors, making it visually appealing and nutritious.
- Simple yet elegant, perfect for weeknight dinners or special occasions.
Conclusion:
This cheesy baked stuffed eggplant with peppers and tomato sauce is a crowd-pleasing dish that is as delicious as it is beautiful. The combination of creamy cheese, flavorful vegetables, and roasted eggplants creates a hearty and satisfying meal. Whether for a casual dinner or a festive gathering, this recipe will surely impress. Enjoy experimenting with your favorite toppings and serve it with love!
Frequently Asked Questions:
Can I use a different type of cheese?
Yes, you can substitute feta and mozzarella with other cheeses like Gouda, Fontina, or even vegan cheese for a plant-based option.
What if I don’t have Provencal herbs?
Use Italian seasoning or mix thyme, rosemary, oregano, and basil for a similar flavor profile.
Can I make this dish vegan?
Yes, replace the cheeses with vegan alternatives and skip the yogurt or use plant-based yogurt.
How can I prevent the eggplants from becoming too oily?
Brush the eggplants lightly with olive oil and bake them until tender without over-saturating.
Can I prepare this dish in advance?
Yes, you can roast the eggplants and prepare the sauce ahead of time. Assemble and bake just before serving.
What type of olives should I use?
Kalamata or green olives work well, but you can use any variety you prefer.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I freeze this dish?
While best enjoyed fresh, you can freeze it for up to 1 month. Reheat in the oven to retain its texture.
Is it necessary to use both sweet and smoked paprika?
Using both adds depth to the flavor, but you can use just one if preferred.
What other vegetables can I add?
You can add mushrooms, zucchini, or diced eggplant flesh for additional flavor and nutrition.