This Stuffed Eggplant with Tomato, Cheese, and Herbs is a savory, oven-baked dish with tender eggplant infused with garlic, dill, and Italian herbs. Topped with juicy tomatoes and melted cheese, it’s a flavorful and easy-to-prepare meal that’s perfect for a light dinner or side dish.
Preparation Time
- Total Time: 50-55 minutes (including baking)
- Active Time: 10-15 minutes
Ingredients
- Eggplants: 2, sliced halfway through (accordion-style, without cutting completely)
- Dill: 1 tbsp, chopped
- Garlic: 2 cloves, minced
- Italian Herbs: 1 tsp
- Salt: to taste
- Sunflower Oil: 60 ml (about 1/4 cup)
- Tomatoes: 2, sliced
- Cheese: 1/2 cup, shredded or sliced (e.g., mozzarella or cheddar)
Directions
- Prepare the Eggplants
- Preheat the oven to 200°C (390°F).
- Slice each eggplant halfway through lengthwise, creating thin, accordion-style cuts that allow the seasonings and fillings to be layered inside without cutting through to the bottom.
- Season the Eggplants
- In a small bowl, mix the minced garlic, chopped dill, Italian herbs, and salt with the sunflower oil.
- Gently open each eggplant slice and brush the herb-oil mixture between the cuts, coating each section.
- Add Tomatoes and Cheese
- Insert a slice of tomato and a bit of cheese into each cut of the eggplants, alternating between tomato and cheese for even filling.
- Bake the Eggplants
- Place the stuffed eggplants on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 40 minutes, or until the eggplants are tender and the cheese is melted and golden.
- Serve
- Remove from the oven and let cool slightly before serving. Enjoy as a main dish or as a side.
Serving Suggestions
- Garnish with extra dill or parsley for color.
- Serve with a side of garlic bread or a fresh salad.
- Pair with a dollop of Greek yogurt or sour cream for added creaminess.
- Drizzle with a bit of balsamic glaze for a touch of sweetness.
- Enjoy as a side to grilled chicken or fish.
Cooking Tips
- Adjust salt based on the type of cheese used, as some cheeses are saltier.
- Use a sharp knife to make uniform cuts in the eggplants for even cooking.
- Substitute sunflower oil with olive oil if preferred.
- Add a sprinkle of chili flakes if you’d like a bit of heat.
- For extra flavor, try using fresh basil along with the dill and Italian herbs.
Nutritional Benefits
- Eggplants: High in fiber, low in calories, and rich in antioxidants.
- Garlic: Known for its immune-boosting and anti-inflammatory properties.
- Tomatoes: Good source of vitamins C and A.
- Cheese: Adds calcium and protein.
Dietary Information
- Vegetarian: Suitable for a vegetarian diet.
- Gluten-Free: Naturally gluten-free if using gluten-free cheese.
- Nut-Free: Safe for those with nut allergies.
Nutritional Facts (Per Serving Estimate)
- Calories: ~200 kcal
- Carbohydrates: 10 g
- Fat: 12 g
- Protein: 8 g
- Fiber: 4 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at low heat for best results.
Why You’ll Love This Recipe
- Easy and Flavorful: Simple ingredients with delicious results.
- Healthy and Nutritious: Packed with fiber, vitamins, and minerals.
- Comforting and Warm: Perfectly melted cheese and tender eggplants.
- Perfect for Sharing: Great as a side or main for family meals.
- Customizable: Adjust herbs and spices to your taste.
Frequently Asked Questions
- Can I use a different type of cheese?
Yes, mozzarella, cheddar, or even feta would work well, depending on your flavor preference. - Can I substitute sunflower oil with another oil?
Absolutely! Olive oil or avocado oil are good alternatives. - Can I make this dish vegan?
Yes, substitute the cheese with a dairy-free cheese alternative. - How can I make the eggplant less bitter?
Sprinkle the eggplant slices with salt and let them sit for 10-15 minutes, then rinse and pat dry before seasoning. - Can I add other vegetables to the stuffing?
Certainly! Sliced bell peppers or mushrooms would make a delicious addition.
Enjoy this delicious Stuffed Eggplant with Tomato, Cheese, and Herbs!