Ingredients

For the Eggplants

• 2 eggplants
• Salt (for sprinkling)

For the Filling

• 3 onions, finely chopped
• 1 pepper, diced
• Vegetable oil, for sautéing
• 200g (1/2 lb) cherry tomatoes, halved
• 1/2 tsp sweet paprika
• A pinch of sugar
• Salt and pepper, to taste
• 2 cloves of garlic, minced
• Fresh parsley, chopped

For the Topping

• 60g (2 oz) mozzarella for pizza, shredded

For the Creamy Lime Sauce

• 1/2 cup sour cream (12%)
• Juice of half a lime
• 1/2 tsp sweet paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp sugar

Prep Time

25 minutes

Cooking Time

35 minutes

Total Time

1 hour

Servings

4 servings

Calories (Per Serving)

Approximately 250 kcal

Step-by-Step Instructions

Step 1: Prepare the Eggplants

1. Preheat your oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. Sprinkle the cut sides with salt and let them sit for 15 minutes to draw out excess moisture.
4. Rinse the eggplants under cold water and pat them dry with a paper towel.

Step 2: Roast the Eggplants

1. Brush the cut sides of the eggplants with olive oil and place them face-down on a baking tray lined with parchment paper.
2. Roast in the preheated oven for 20 minutes or until the flesh is soft and golden.

Step 3: Prepare the Filling

1. Heat a drizzle of vegetable oil in a skillet over medium heat.
2. Add the onions and sauté until golden and caramelized, about 8 minutes.
3. Stir in the diced pepper and cook for another 3-4 minutes.
4. Add the cherry tomatoes, sweet paprika, a pinch of sugar, salt, and pepper. Cook until the tomatoes soften and create a sauce, about 5 minutes.
5. Stir in the minced garlic and parsley. Cook for 1 more minute, then remove from heat.

Step 4: Assemble the Stuffed Eggplants

1. Remove the roasted eggplants from the oven and carefully scoop out most of the flesh, leaving a thin layer to hold the shape.
2. Chop the scooped-out eggplant flesh and mix it into the filling.
3. Stuff the eggplant shells with the filling mixture and top with shredded mozzarella.

Step 5: Bake the Stuffed Eggplants

1. Return the stuffed eggplants to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Step 6: Make the Creamy Lime Sauce

1. In a small bowl, whisk together the sour cream, lime juice, sweet paprika, chili powder, salt, and sugar until smooth.
2. Adjust seasoning to taste.

Step 7: Serve

1. Drizzle the creamy lime sauce over the stuffed eggplants and garnish with extra parsley.
2. Serve warm and enjoy!

Why This Recipe is Timeless

The timeless appeal of Mediterranean-Style Stuffed Eggplants lies in its harmony of flavors and its celebration of seasonal, fresh ingredients. Eggplants have been cherished in Mediterranean cuisines for centuries due to their versatility and ability to carry bold flavors. This recipe honors that tradition while incorporating modern touches like the creamy lime sauce, adding a unique twist.

Its timelessness also comes from its adaptability. Whether you’re preparing a vegetarian feast, looking for a healthier comfort food, or serving a dinner party, this recipe fits the bill. The use of common pantry staples ensures that it’s accessible year-round, making it a dish you’ll return to repeatedly.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Protein: 10 g
• Carbohydrates: 18 g
• Fat: 16 g
• Saturated Fat: 5 g
• Fiber: 5 g
• Sodium: 350 mg

FAQs

Q: Can I use a different cheese instead of mozzarella?
A: Yes, you can substitute mozzarella with any melty cheese like cheddar, gouda, or provolone. For a stronger Mediterranean flavor, try feta or halloumi.

Q: How can I make this recipe vegan?
A: Replace the mozzarella with a plant-based cheese and the sour cream with a vegan yogurt or cashew cream. Adjust the seasoning as needed.

Q: Can I add protein to this dish?
A: Absolutely! Ground meat, lentils, or chickpeas can be mixed into the filling for added protein.

Q: What if I don’t have fresh parsley?
A: You can use other herbs like basil, cilantro, or dill for a different flavor profile.

Tips for Making the Perfect Stuffed Eggplants

1. Choose the right eggplants: Opt for medium-sized eggplants that are firm and shiny for the best results.
2. Avoid bitterness: Salting the eggplants before roasting removes any bitterness and improves the overall flavor.
3. Caramelize the onions: Taking the time to caramelize the onions adds depth and sweetness to the filling.
4. Customize the filling: Feel free to experiment with ingredients like olives, capers, or mushrooms to make the dish your own.
5. Don’t skip the sauce: The creamy lime sauce ties all the flavors together and adds a refreshing tang.

Storage Tips

Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Freezing:
Stuffed eggplants can be frozen before baking. Wrap each stuffed half tightly in foil and store in a freezer-safe bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Make-Ahead:
You can prepare the filling and roast the eggplants a day in advance. Assemble and bake them just before serving.

Conclusion

Mediterranean-Style Stuffed Eggplants with Mozzarella and Creamy Lime Sauce are more than just a meal—they’re a culinary experience. This recipe captures the essence of Mediterranean cooking by combining fresh, wholesome ingredients with bold, vibrant flavors. It’s a dish that feels indulgent yet is rooted in simplicity and tradition.

Whether you’re cooking for family, entertaining guests, or simply treating yourself, this recipe is sure to impress. Its timeless appeal, versatility, and balance of textures make it a classic that never goes out of style. So go ahead, try this dish today, and let its rich flavors transport you to the sun-soaked coasts of the Mediterranean.