Stuffed eggplants

Stuffed eggplants with vegetables and aromatic herbs

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Introduction

Today, I propose a delicious and healthy recipe for stuffed eggplants, a savory combination of vegetables, aromatic herbs, and a drizzle of olive oil. This dish is not only an ideal choice for summer dinners but also an excellent option for those looking to explore new flavors and enjoy a healthy meal. The recipe for stuffed eggplants has a rich tradition and is appreciated in many cultures, often associated with family meals and special occasions. It is also a versatile recipe that can be customized according to individual preferences.

Necessary ingredients

- 3 medium eggplants
- 2 large onions
- 2 cloves of garlic
- 600 g tomatoes (fresh or canned)
- 6 tablespoons extra virgin olive oil
- 6 tablespoons grated Parmesan (or breadcrumbs for a vegan option)
- 3 sprigs of fresh parsley
- 4 fresh basil leaves
- Salt and pepper to taste

Ingredient details

Eggplants are rich in fiber and antioxidants, making them ideal for a healthy diet. They are low in calories, and when prepared correctly, they become soft and delicious. Onions and garlic not only add flavor but also health benefits, having anti-inflammatory properties. Tomatoes, rich in lycopene, contribute to heart health, while aromatic herbs like parsley and basil add a touch of freshness and flavor to our dish.

Step-by-step instructions

1. Preparing the eggplants: Wash the eggplants under cold running water, cut off the stems, and then cut them in half lengthwise. Use a teaspoon to scoop out the flesh, leaving a margin of about 5 mm. This step will ensure that the eggplants maintain their shape during baking.

2. Salting: Place the eggplants cut side down, sprinkle salt on them, and let them drain for about 15-20 minutes. This will help remove some of the natural bitterness of the eggplant.

3. Preparing the filling: In a heated skillet, add olive oil and sauté the finely chopped onion together with the crushed garlic. Cook them over medium heat, stirring, until they become translucent and slightly soft.

4. Adding the eggplant flesh: Cut the flesh you scooped out from the eggplants into small cubes and add it to the skillet. Mix well to combine with the onion and garlic.

5. Including the tomatoes: Wash the tomatoes, peel them (you can also use canned tomatoes if you prefer), and chop them finely. Add them to the skillet over the eggplant and onion mixture, stirring everything well. Let it simmer on low heat, stirring occasionally, until the mixture thickens slightly (about 10-15 minutes).

6. Adding herbs: Finely chop the parsley and basil, add them to the skillet, and season with salt and pepper to taste. Mix well and let it simmer for a few more minutes.

7. Stuffing the eggplants: Remove the excess water from the drained eggplants using a paper towel. Fill each half of the eggplant with the vegetable mixture, sprinkling the grated Parmesan on top (or breadcrumbs if you choose the vegan option).

8. Baking: Place the stuffed eggplants in a baking dish greased with a little olive oil. Add a little water to the dish to prevent the eggplants from burning and cover with aluminum foil. Bake in a preheated oven at 180°C for 30 minutes. After 20 minutes, you can remove the foil to allow the cheese to brown nicely.

9. Serving: Once baked, let the eggplants cool slightly before serving. You can garnish with a few fresh basil leaves for a nice presentation.

Useful tips

- If you want to add extra flavor, you can include some chopped black olives or ground nuts in the filling.
- Stuffed eggplants can be served warm or cold, making them excellent for picnics or festive meals.
- For a spicier version, add a little chopped chili pepper to the vegetable mixture.

Frequently asked questions

1. Can I use other vegetables? Yes, you can experiment with zucchini, bell peppers, or mushrooms, adapting the filling according to your preferences.

2. How can I store stuffed eggplants? They can be stored in the refrigerator in airtight containers for 2-3 days. Reheat them before serving.

3. What is the nutritional value? A serving of stuffed eggplants has approximately 250-300 calories, depending on the ingredients used. It is a meal rich in fiber, vitamins, and antioxidants.

4. What can I serve with stuffed eggplants? These eggplants pair wonderfully with a fresh green salad or tzatziki sauce. You can also accompany them with a refreshing drink or a white wine.

Conclusion

These stuffed eggplants represent a tasty and healthy option for any meal. By making them at home, you will not only delight your taste buds but also bring a touch of tradition into your kitchen. Enjoy every bite and cherish the moments spent with loved ones around the table. Bon appétit!