Stuffed Eggplant is a savory dish that combines tender eggplant with a flavorful filling, topped with melted cheese and fresh basil. It’s perfect as a main course or a hearty side dish, bringing together the richness of eggplant with the satisfying taste of cheese and herbs.
Preparation Time
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Ingredients
- 700g eggplant (about 2 medium-sized eggplants)
- 150g dry breadcrumbs
- 100g mozzarella cheese, diced or shredded
- 50g Parmesan cheese, grated
- 1 large tomato, diced
- 2 cloves garlic, minced
- Salt, to taste
- 1/4 tsp pepper
- Fresh basil leaves, chopped (for garnish)
- 1 egg, beaten
- 2 tbsp olive oil
Directions
- Preheat the Oven:
- Preheat your oven to 200°C (400°F).
- Prepare the Eggplants:
- Wash the eggplants and cut them in half lengthwise.
- Score the flesh of each half with a sharp knife, being careful not to cut through the skin.
- Scoop out the flesh using a spoon, leaving about a 1 cm border around the edges. Chop the removed flesh and set aside.
- Prepare the Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add the chopped eggplant flesh and diced tomato. Season with salt and pepper. Cook until the eggplant is tender, about 5-7 minutes.
- Remove from heat and stir in the dry breadcrumbs until well combined. Let the mixture cool slightly.
- Stuff the Eggplants:
- Brush the inside of each eggplant half with olive oil and season with a pinch of salt.
- Fill each half with the breadcrumb mixture, pressing gently to compact it.
- Place the stuffed eggplants in a baking dish.
- Bake:
- Brush the tops of the stuffed eggplants with beaten egg.
- Sprinkle mozzarella and Parmesan cheese over each stuffed eggplant half.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with chopped fresh basil leaves and serve hot.
Serving Suggestions
- Serve alongside a fresh salad or crusty bread for a complete meal.
- Enjoy as a side dish with grilled meats or fish.
Cooking Tips
- Selecting Eggplants: Choose eggplants that are firm and heavy for their size to ensure the best texture.
- Adjusting Seasoning: Feel free to adjust the seasoning of the filling according to your taste preferences.
- Testing for Doneness: Ensure the eggplants are tender by testing with a fork before removing them from the oven.
Nutritional Benefits
- Eggplants: Low in calories but rich in vitamins, minerals, and dietary fiber.
- Cheese: Provides protein and calcium, contributing to a balanced meal.
Dietary Information
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free: To make it gluten-free, use gluten-free breadcrumbs.
Storage Tips
- Refrigeration: Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or microwave before serving to retain the best texture and flavor.
Why You’ll Love This Recipe
- Flavorful: Combines the hearty texture of eggplant with a savory breadcrumb filling and melted cheese topping.
- Nutritious: Offers a balanced mix of carbohydrates, proteins, and healthy fats.
- Versatile: Perfect for family dinners or entertaining guests.
Conclusion
Enjoy the delicious flavors of stuffed eggplant with this easy-to-follow recipe. Whether you’re looking for a vegetarian main course or a satisfying side dish, this dish is sure to please your taste buds.
Bon appétit!
Frequently Asked Questions (FAQs)
- Can I use a different type of cheese?
- Yes, you can substitute mozzarella and Parmesan with other cheeses like feta, cheddar, or Gouda. Each will bring its own unique flavor to the dish.
- Can I make this dish ahead of time?
- Absolutely! You can prepare the stuffed eggplants up to the baking step, cover, and refrigerate them for up to 24 hours. When you’re ready to serve, simply bake them as directed.
- How can I make this dish vegan?
- To make this dish vegan, use vegan cheese alternatives and replace the egg with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water).
- What can I use instead of breadcrumbs?
- You can substitute breadcrumbs with crushed crackers, panko, or even cooked quinoa for a gluten-free option.
- How do I prevent the eggplant from becoming too bitter?
- If you’re concerned about bitterness, you can sprinkle the eggplant halves with salt and let them sit for 30 minutes before rinsing and patting them dry. This process helps draw out any bitterness.
- Can I add meat to this recipe?
- Yes, you can add cooked ground beef, chicken, or turkey to the filling for a heartier dish. Simply cook the meat before adding it to the breadcrumb mixture.
- Is it possible to freeze stuffed eggplants?
- Yes, stuffed eggplants can be frozen. Assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
- How can I make the dish more spicy?
- To add a kick of spice, include a pinch of red pepper flakes or chopped chili peppers in the filling mixture.
- What can I serve with stuffed eggplant?
- Stuffed eggplant pairs well with a side salad, rice, couscous, or roasted vegetables. It can also be served alongside grilled meats or fish.
- Can I use this recipe with other vegetables?
- Yes, this stuffing mixture works well with other vegetables like bell peppers, zucchini, or tomatoes. Adjust the baking time depending on the vegetable used.