Roasted Stuffed Eggplants with Parmesan

These Roasted Stuffed Eggplants with Parmesan are a savory, flavorful, and nutritious dish, packed with roasted vegetables, aromatic spices, and a cheesy topping. This dish is low-carb, vegetarian, and bursting with Mediterranean flavors.

Preparation Time

  • Prep Time: 10 minutes
  • Cooking Time: 35 minutes
  • Total Time: 45 minutes
  • Servings: 3-4

Ingredients

For the Roasted Eggplants

  • 3 eggplants
  • 3 tbsp olive oil
  • 1 tsp paprika
  • Black pepper, to taste
  • Oregano, to taste
  • 2 cloves garlic, minced
  • Salt, to taste

For the Vegetable Filling

  • 1 onion, finely chopped
  • 1 tbsp olive oil (for frying)
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 2 mushrooms, finely chopped
  • Salt, to taste
  • Paprika, to taste

For Topping

Directions

1. Prepare and Roast the Eggplants

  • Preheat oven to 180°C (350°F).
  • Cut the eggplants in half lengthwise and score the flesh with a knife.
  • Drizzle with olive oil, then sprinkle with paprika, black pepper, oregano, minced garlic, and salt.
  • Place on a baking tray and roast for 20-25 minutes, until soft.

2. Prepare the Filling

  • In a pan, heat 1 tbsp olive oil over medium heat.
  • Sauté onion until translucent.
  • Add red and green peppers, cook for 2-3 minutes.
  • Stir in mushrooms, salt, and paprika, and cook for another 3-4 minutes.

3. Assemble and Bake

  • Scoop out some of the softened eggplant flesh, mix it with the vegetable filling.
  • Fill the roasted eggplants with the vegetable mixture.
  • Sprinkle generously with Parmesan cheese.
  • Bake for 10 minutes at 180°C (350°F) until cheese is melted and golden.

4. Serve

  • Enjoy warm as a main dish or side.
  • Garnish with fresh herbs like parsley or basil.

Serving Suggestions

  • Pair with a fresh green salad.
  • Serve with garlic yogurt sauce or tzatziki.
  • Enjoy as a side with grilled chicken or fish.

Cooking Tips

  • For extra flavor, add chili flakes or cumin.
  • For a vegan version, replace Parmesan with nutritional yeast or vegan cheese.
  • For more protein, add cooked lentils or chickpeas to the filling.

Nutritional Benefits

  • Rich in fiber and antioxidants from eggplant and peppers.
  • Good source of protein and calcium from Parmesan.
  • Low in carbs and high in vitamins.

Dietary Information

  • Vegetarian-friendly
  • Gluten-free
  • Can be made vegan with dairy-free cheese.

Nutritional Facts (Per Serving, Approx.)

  • Calories: 220
  • Protein: 7g
  • Carbohydrates: 18g
  • Fat: 12g

Storage

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze for up to 1 month; thaw and reheat before serving.
  • Reheating: Warm in the oven at 160°C (320°F) for 10 minutes.

Why You’ll Love This Recipe

Healthy and nutritious
Easy to make and customizable
Packed with Mediterranean flavors
Perfect as a side or main dish

Conclusion

These Roasted Stuffed Eggplants with Parmesan are a simple yet delicious dish, combining smoky roasted eggplant, sautéed vegetables, and cheesy goodness. Whether you serve them as a main course or a side, they’re a delicious and nutritious choice. Try them today and enjoy a Mediterranean-inspired meal!

Frequently Asked Questions

  • Can I use a different cheese? Yes! Try feta, mozzarella, or gouda.
  • Can I make this ahead of time? Yes! Assemble and refrigerate, then bake before serving.
  • Can I use other vegetables? Absolutely! Zucchini, tomatoes, or spinach work great.
  • What can I serve this with? It pairs well with rice, couscous, or quinoa.
  • Can I grill instead of baking? Yes! Grill at medium heat for 15-20 minutes.
  • How do I make it spicier? Add chili flakes or cayenne pepper.
  • Can I use dried herbs instead of fresh? Yes, but use half the amount since dried herbs are stronger.
  • What if I don’t have Parmesan? Use cheddar or nutritional yeast instead.
  • Can I freeze leftovers? Yes, but the texture may soften slightly after thawing.
  • How do I prevent soggy eggplants? Salt the cut eggplants and let them sit for 15 minutes before roasting.