This recipe for stuffed eggplants combines tender roasted eggplants with a flavorful filling of garlic and spices, topped with juicy tomatoes. It’s simple, hearty, and full of flavor—perfect as a main dish or side.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 2 medium eggplants, halved and hollowed
- Ground black pepper, to taste
- Smoked red pepper, to taste
- Garlic powder, to taste
- 1 large tomato, diced
- 3 cloves of garlic, minced
Directions
- Prepare the Eggplants:
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and hollow out the centers, leaving a 1/4-inch shell. Dice the scooped-out eggplant flesh and set it aside.
- Season the Eggplant Shells:
- Place the eggplant halves on a baking tray. Sprinkle with ground black pepper, smoked red pepper, and garlic powder.
- Prepare the Filling:
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Sauté the minced garlic until fragrant, about 1 minute.
- Add the diced eggplant flesh and cook for 5-7 minutes until tender. Season with black pepper, smoked red pepper, and garlic powder to taste.
- Add the Tomato:
- Stir in the diced tomato and cook for an additional 3 minutes until slightly softened. Adjust seasoning if necessary.
- Stuff the Eggplants:
- Fill each eggplant half with the sautéed mixture.
- Bake:
- Place the stuffed eggplants in the preheated oven and bake for 25-30 minutes, or until the eggplant shells are tender and the filling is slightly golden.
- Serve:
- Garnish with fresh herbs, such as parsley or basil, if desired. Serve warm.
Serving Suggestions
- Pair with a side of steamed rice or quinoa for a complete meal.
- Serve alongside a fresh green salad for a lighter option.
- Top with shredded mozzarella or Parmesan cheese before baking for a cheesy twist.
Cooking Tips
- Use small or medium-sized eggplants for even cooking and easy stuffing.
- For added flavor, sprinkle breadcrumbs on top before baking for a crispy finish.
- You can add minced meat, like ground beef or turkey, to the filling for a heartier dish.
Nutritional Benefits
- Eggplants: Rich in fiber, antioxidants, and low in calories.
- Tomatoes: High in vitamin C, potassium, and lycopene.
- Garlic: Contains compounds with medicinal properties, like allicin.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Yes
- Vegan: Yes
Nutritional Facts (Per Serving)
- Calories: ~100
- Protein: ~2g
- Carbohydrates: ~15g
- Fat: ~4g
- Fiber: ~5g
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Reheat in the oven or microwave.
Why You’ll Love This Recipe
- It’s a healthy, low-calorie dish packed with flavor.
- Versatile and customizable with your favorite spices or add-ins.
- Perfect as a main or side dish for any occasion.
- Quick and easy to prepare with simple ingredients.
Conclusion
Stuffed eggplants with tomato and garlic is a delightful and nutritious recipe that showcases the natural flavors of eggplant and tomato. The combination of tender roasted eggplants and a fragrant filling is both satisfying and wholesome. Give this easy-to-make dish a try and impress your family and friends with its rich flavors!
Frequently Asked Questions (FAQs)
- Can I use a different filling?
Yes, you can add ground meat, cooked grains, or other vegetables like zucchini or mushrooms. - Can I skip the garlic?
While garlic adds flavor, you can skip it or substitute it with onion powder. - Can I make this ahead of time?
Yes, prepare and stuff the eggplants in advance, then bake when ready to serve. - What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10-15 minutes for the best texture. - Can I add cheese?
Absolutely! Add grated mozzarella or Parmesan before baking for a cheesy topping. - Are there any substitutions for smoked red pepper?
Use smoked paprika or regular paprika for a similar smoky flavor. - Can I grill the eggplants instead of baking?
Yes, grill the seasoned eggplant halves and cook the filling separately on the stovetop. - What can I serve with this dish?
Pair with couscous, rice, or a side of roasted vegetables for a complete meal. - Can I use other types of eggplants?
Yes, any variety of eggplant works, but adjust the cooking time based on size. - How can I make the filling spicier?
Add red chili flakes or a dash of hot sauce to the filling mixture.