Ingredients

For the Roasted Eggplant:

• 3 eggplants (medium-sized)
• 3 tablespoons olive oil
• 1 teaspoon paprika
• Black pepper (to taste)
• Salt (to taste)
• 1/2 teaspoon oregano
• 2 cloves of garlic (minced)

For the Vegetable Filling:

• 1 onion (chopped)
• 1/2 red bell pepper (chopped)
• 1/2 green bell pepper (chopped)
• 2 mushrooms (sliced)
• Salt (to taste)
• 1/2 teaspoon paprika
• Olive oil (for frying)

For Topping:

• Parmesan cheese (grated, to taste)

Instructions

Step 1: Roast the Eggplant

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Prepare the Eggplant: Wash and dry the eggplants. Slice them in half lengthwise and make a few crosswise cuts on the flesh side to allow the flavors to seep in.
3. Season the Eggplant: Place the eggplants on a baking sheet, flesh side up. Drizzle with olive oil and sprinkle with paprika, black pepper, salt, oregano, and minced garlic. Rub the seasonings evenly across the eggplant halves.
4. Roast the Eggplant: Place the baking sheet in the oven and roast the eggplants for 20-25 minutes, or until they are tender and the edges are slightly golden.

Step 2: Prepare the Vegetable Filling

1. Sauté the Onions: While the eggplants are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes, until it becomes translucent.
2. Add Peppers and Mushrooms: Add the red and green bell peppers and the sliced mushrooms to the skillet. Season with salt and paprika, and cook for an additional 5–7 minutes, until the vegetables are soft and slightly caramelized.
3. Check Seasoning: Adjust the salt and seasoning as needed. Once cooked, remove the vegetable mixture from the heat.

Step 3: Assemble and Bake

1. Scoop and Fill: Remove the eggplants from the oven. Carefully scoop out a bit of the flesh to create a small well in each eggplant half, leaving enough flesh to keep the eggplant sturdy. Add the scooped eggplant flesh to the vegetable filling, mix well, and then stuff the mixture back into the eggplant halves.
2. Add Parmesan: Sprinkle a generous amount of grated Parmesan cheese over each stuffed eggplant half.
3. Bake Again: Return the stuffed eggplants to the oven and bake for an additional 10 minutes, or until the Parmesan is melted and golden.

Step 4: Serve and Enjoy

1. Cool Slightly: Let the stuffed eggplants cool for a few minutes before serving.
2. Serve: Garnish with fresh herbs like basil or parsley if desired, and serve hot as a main course or side dish.

Nutrition Facts (Per Serving)

(Based on 4 servings)

• Calories: ~220 kcal
• Protein: 6g
• Carbohydrates: 15g
• Fiber: 7g
• Sugars: 5g
• Fat: 15g
• Saturated Fat: 3g
• Sodium: 260mg
• Vitamin C: 60% Daily Value (DV)
• Vitamin A: 30% DV
• Calcium: 10% DV
• Iron: 5% DV

FAQs

1. Can I use another type of cheese?
Yes, you can substitute Parmesan with mozzarella, feta, or cheddar, depending on your preference. Each cheese adds a unique flavor profile.

2. Can I make this dish vegan?
To make this dish vegan, simply skip the Parmesan or use a plant-based cheese alternative.

3. Can I add more vegetables to the filling?
Absolutely! Zucchini, spinach, or cherry tomatoes make great additions to the filling.

4. Is there a way to make this dish spicier?
If you enjoy a bit of heat, add some crushed red pepper flakes or a sprinkle of cayenne pepper to the vegetable filling.

Tips for Making the Perfect Stuffed Eggplant

1. Choose the Right Eggplants
Look for medium-sized, firm eggplants with shiny skin. These will hold up well when roasted and stuffed.

2. Pre-Roast for Extra Flavor
Roasting the eggplants before adding the filling allows them to become tender and soak up the spices, making the dish more flavorful overall.

3. Don’t Overcrowd the Filling
While it may be tempting to add a lot to the filling, make sure to leave enough room for the Parmesan topping to melt beautifully.

4. Add Fresh Herbs for Garnish
A sprinkle of fresh herbs like parsley or basil adds color and freshness to the final dish, enhancing both its taste and appearance.

Storage Tips

Refrigeration: Store leftover stuffed eggplants in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.

Freezing: Although the texture of eggplant can change slightly when frozen, this dish can still be frozen. Wrap each stuffed eggplant half individually in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator before reheating.

Reheating: To maintain the best texture, reheat the stuffed eggplants in the oven at 180°C (350°F) for about 15–20 minutes, or until warmed through.

Conclusion

This Roasted Stuffed Eggplant with Vegetables and Parmesan is an incredibly versatile dish that combines the earthy flavors of eggplant with the savory taste of seasoned vegetables and rich cheese. The roasted eggplant provides a tender, flavorful base, while the vegetable stuffing adds a satisfying texture and variety. This meal is easy to make and perfect for both weekday dinners and special gatherings. With its balance of flavor, nutrition, and presentation, it’s sure to impress everyone at the table. Enjoy this comforting yet nutritious dish that highlights the best of seasonal vegetables!