Stuffed Eggplant Bake with Rice and Cheese

Welcome to a delightful stuffed eggplant bake that’s perfect for any occasion! This recipe combines tender eggplants with a flavorful rice and vegetable filling, all topped with a cheesy crust. It’s a comforting dish that’s sure to impress your family and friends. Let’s get started!

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients:

  • 3-4 eggplants
  • 3-4 liters of water
  • 2 teaspoons of salt
  • 1 onion
  • 2 carrots
  • Vegetable oil
  • 120 grams of grated tomatoes
  • 1 cup washed rice
  • 1 cup of water
  • 1/2 teaspoon salt
  • Sweet peppers
  • Red chili pepper
  • 1 teaspoon of sugar
  • 60 grams of pizza mozzarella
  • 100 grams of cottage cheese
  • Dill (dry or fresh)
  • Tomato sauce (Neapolitano or Marinara)
  • Grated parmesan

Instructions:

  1. Prepare Eggplants:
    • Slice 3-4 eggplants and soak them in 3-4 liters of water with 2 teaspoons of salt for 20 minutes.
    • Remove the eggplants from the water and pat them dry with a towel.
  2. Prepare Filling:
    • Finely chop 1 onion and grate 2 carrots.
    • Heat vegetable oil in a pan and sauté the onion and carrots until soft.
    • Add 120 grams of grated tomatoes, 1 cup of washed rice, 1 cup of water, 1/2 teaspoon of salt, sweet peppers, red chili pepper, and 1 teaspoon of sugar.
    • Simmer under the lid for 15 minutes until the rice is cooked.
  3. Stuff and Bake Eggplants:
    • Preheat your oven to 200°C (392°F).
    • Mix vegetable oil with sweet paprika and brush the eggplant slices with the mixture.
    • Lay the eggplants on a baking tray and bake for 20 minutes.
  4. Assemble the Dish:
    • After baking, remove the eggplants and let them cool slightly.
    • Fill each eggplant slice with the prepared rice and vegetable mixture.
    • Top with 60 grams of pizza mozzarella and 100 grams of cottage cheese.
    • Sprinkle dill (dry or fresh) over the cheese.
  5. Final Baking:
    • Pour tomato sauce (Neapolitano or Marinara) over the stuffed eggplants.
    • Sprinkle grated parmesan on top.
    • Bake at 200°C (392°F) for 20-25 minutes until the cheese is melted and bubbly.
  6. Serve:
    • Remove from the oven and let it cool slightly.
    • Serve warm and enjoy your meal!

Serving Suggestions:

  • Pair with a fresh green salad or a side of garlic bread.
  • Enjoy with a glass of red wine for a complete meal.

Cooking Tips:

  • Use a sharp knife to slice the eggplants evenly.
  • Adjust the level of chili pepper to your preferred spice level.
  • Ensure the rice is partially cooked before stuffing the eggplants to avoid overcooking.

Nutritional Benefits:

  • Eggplants are rich in fiber and antioxidants.
  • The dish provides a good source of protein from the cheese and rice.
  • Fresh vegetables add essential vitamins and minerals.

Dietary Information:

  • This recipe is vegetarian.
  • Can be made gluten-free by ensuring all ingredients are certified gluten-free.

Why You’ll Love This Recipe:

  • It’s a hearty and flavorful meal that’s easy to prepare.
  • Perfect for potlucks, family dinners, or meal prepping.
  • Combines the delicious flavors of Mediterranean cuisine with a cheesy twist.

Conclusion:

This stuffed eggplant bake is a delicious, nutritious, and versatile dish that’s perfect for any occasion. With its rich flavors and wholesome ingredients, it’s sure to become a favorite in your household. Enjoy this comforting and satisfying meal with your loved ones! Bon appétit!