Ingredients

For the Eggplants

• Eggplants: 2 medium-sized
• Salt: 1 teaspoon (for rubbing)
• Vegetable oil: 2 tablespoons (for brushing)

For the Filling

• Onion: 1, finely chopped
• Carrot: 1, grated or finely chopped
• Cherry tomatoes: 10–12, halved
• Olives: ¼ cup (green or black), pitted and halved
• Garlic: 2 cloves, minced
• Black pepper: to taste
• Mozzarella: 150 grams, shredded

Optional Garnish

• Fresh herbs such as parsley or basil

Directions

Step 1: Prepare the Eggplants

1. Slice the eggplants in half lengthwise.
2. Using a knife, score the flesh in a crisscross pattern without cutting through the skin.
3. Rub the flesh of the eggplants with salt and let them rest for 10 minutes. This step helps to remove any bitterness.
4. After 10 minutes, pat the eggplants dry with a paper towel to remove excess moisture.

Step 2: Cook the Vegetables

1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
2. Add the finely chopped onion and grated carrot to the skillet. Sauté until the vegetables soften and the onion becomes translucent.
3. Stir in the minced garlic and cook for another minute, releasing its aroma.

Step 3: Assemble the Dish

1. Preheat your oven to 180°C (350°F).
2. Place the eggplant halves on a baking sheet lined with parchment paper.
3. Brush the flesh of the eggplants with the remaining vegetable oil.
4. Spoon the sautéed vegetable mixture evenly over the eggplant halves.
5. Top with halved cherry tomatoes and olives. Season with black pepper.

Step 4: Bake the Eggplants

1. Sprinkle shredded mozzarella generously over the stuffed eggplants.
2. Bake the eggplants in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

1. Remove the eggplants from the oven and let them cool slightly.
2. Garnish with fresh herbs like parsley or basil for a burst of color and flavor.
3. Serve the stuffed eggplants hot, paired with crusty bread or a fresh green salad.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Nutrition Facts (Per Serving)

• Calories: 220 kcal
• Protein: 8g
• Carbohydrates: 12g
• Fat: 15g
• Fiber: 4g
• Vitamin A: 40% of Daily Value
• Calcium: 10% of Daily Value
• Iron: 8% of Daily Value

Why This Recipe is Timeless

Mediterranean-Style Stuffed Eggplants embody timelessness due to their ability to evolve with the times while staying true to their roots. Eggplants have been a staple in Mediterranean cuisine for centuries, valued for their adaptability and unique flavor. This recipe captures the essence of that tradition while incorporating modern elements like mozzarella cheese for a universally appealing dish.

Stuffed eggplants are also incredibly versatile, fitting seamlessly into vegetarian diets, yet easily adaptable for meat lovers by adding ground beef or sausage. The use of fresh, wholesome ingredients aligns with today’s focus on health-conscious eating.

The beauty of this dish lies in its simplicity and the ability to customize it to individual tastes. Whether it’s a casual family dinner or an elegant gathering, stuffed eggplants never fail to impress.

FAQs

1. Can I prepare the filling in advance?

Yes, you can prepare the vegetable filling up to a day in advance. Store it in an airtight container in the refrigerator and assemble the dish just before baking.

2. Can I add other vegetables to the filling?

Absolutely! Bell peppers, zucchini, spinach, or mushrooms are excellent additions to the filling.

3. Can I use a different cheese?

Yes, feta, gouda, or even parmesan can be used as alternatives to mozzarella for a different flavor profile.

4. Are stuffed eggplants freezer-friendly?

Yes, you can freeze baked stuffed eggplants. Allow them to cool completely, wrap them tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Tips for Perfect Stuffed Eggplants

1. Salt and Drain: Salting the eggplants is crucial to removing bitterness and excess moisture. Don’t skip this step!
2. Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor and texture of the dish.
3. Customize the Cheese: Mix different types of cheese for a richer and more complex flavor.
4. Low and Slow Cooking: Baking at a moderate temperature ensures the eggplants are tender and the cheese melts evenly.
5. Add Protein: For a heartier version, mix cooked quinoa or ground meat into the vegetable filling.

Storage Tips

• Refrigeration: Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: Freeze cooled stuffed eggplants in a single layer in a freezer-safe container. They’ll keep well for up to 2 months.

Conclusion

Mediterranean-Style Stuffed Eggplants are more than just a dish—they’re an experience, a testament to how simple, fresh ingredients can create something truly extraordinary. This recipe captures the essence of Mediterranean cooking, blending wholesome vegetables, creamy cheese, and aromatic herbs into a dish that is as nourishing as it is flavorful.

One of the many reasons why this recipe shines is its versatility. It can be served as a light main course, a hearty side dish, or even a unique appetizer at your next gathering. Its vibrant colors and rich flavors make it a visually stunning centerpiece, while its satisfying taste ensures it’s always a hit with guests.

For busy individuals, stuffed eggplants offer an opportunity to prepare a nutritious, home-cooked meal without sacrificing time. Its straightforward steps and the use of readily available ingredients make it accessible to cooks of all levels. Plus, it’s a fantastic way to introduce eggplants into your diet, especially for those who may be unfamiliar with this incredible vegetable.