Stuffed Eggplants

Name: Stuffed Eggplants - Aida K.
Ingredients: 3 eggplants; 4 green onions; 1/2 red bell pepper; 1/2 yellow bell pepper; 1/2 carrot; 1/2 zucchini; 6 slices of turkey breast ham; 20g parmesan; 12 slices of tomato; salt; pepper; oil

Salad - Stuffed Eggplants by Aida K. - Recipia

Stuffed eggplants with vegetables are a simple option for a warm meal, featuring plenty of vegetables and little meat. The eggplant boats are filled with sautéed flesh along with bell peppers, carrots, zucchini, and green onions, then topped with pressed turkey ham, parmesan, and slices of tomato. They are prepared without complicated steps and baked at 190 degrees until the eggplants soften and the topping browns slightly. Quick Info Preparation time: not specified in the original recipe Baking time: 20-25 minutes Total time: preparation time plus 20-25 minutes of baking Servings: 6 eggplant halves; the exact number of servings is not specified Difficulty: easy Recipe type: warm vegetable dish, suitable for lunch or dinner Ingredients 3 eggplants 4 green onion stalks 1/2 red bell pepper 1/2 yellow bell pepper 1/2 carrot 1/2 zucchini 6 slices of pressed turkey ham 20 g parmesan 12 slices of tomato salt pepper oil Preparation method 1. Wash the eggplants and cut them in half lengthwise. Use a teaspoon to scoop out the flesh from each half, without cutting or tearing the skin. The skins should remain intact and shaped like small boats. 2. Sprinkle salt inside the skins and let them drain. Meanwhile, prepare the filling. The scooped eggplant flesh is diced, as are the bell peppers, carrot, and zucchini. 3. Wash the green onions and slice them into rounds. Wash and finely chop the parsley. The original recipe does not specify a quantity for the parsley, but it is added towards the end of cooking, as described in the original steps. 4. Put a little oil in a pan and add the chopped vegetables. Sauté them over medium heat, stirring occasionally with a wooden spoon. The vegetables should soften gradually without sticking to the pan. 5. Season the mixture with salt and pepper. Towards the end, add the chopped parsley and mix until evenly distributed among the vegetables. Turn off the heat after all the vegetables are sautéed. 6. Rinse the eggplant skins to remove the salt, then gently press them with a paper towel. There is no need to dry them completely, but it is good that they are not full of water. 7. In each eggplant skin, first place some of the vegetable mixture, filling it halfway. Place a slice of pressed turkey ham on top, then add more vegetables. 8. Sprinkle parmesan over the filling and place two slices of tomato on each eggplant half. The 12 slices of tomato are used for all 6 halves. 9. Arrange the eggplants in a baking dish lined with parchment paper. Place the dish in the preheated oven at 190 degrees and bake for 20-25 minutes. 10. Serve the eggplants hot. Why I make the recipe often I love this recipe because it uses the flesh of the eggplants, not just the skins, and the filling is prepared in a single pan. The vegetables remain visible in the mixture, the ham adds substance, and the parmesan completes the dish without the need for a separate sauce. It is also a practical recipe when I have more vegetables on hand. The eggplants are easy to portion, and the six halves can be placed directly in the dish and served hot without a complicated presentation. Tips and variations Tips Choose large enough eggplants so that the halves can be filled. When scooping out the flesh, leave a layer of pulp next to the skin. If you scoop too deeply, the skin may tear and will not support the filling well. Cut the vegetables into similarly sized cubes. This way they cook more evenly, and the filling will have a pleasant texture. Salt is applied at the beginning to the eggplant skins, and they are rinsed before filling. It is important not to skip this step, especially if you don’t want the dish to be too salty. The amount of oil is not specified in the original recipe, so use only as much as needed for sautéing the vegetables. Stir occasionally and watch that the vegetables do not stick to the pan. The baking time is 20-25 minutes at 190 degrees. Depending on the oven and the size of the eggplants, check towards the end if the skins have softened. Substitutions The pressed turkey ham can be omitted if you want a purely vegetable version. In this case, the eggplants are filled directly with the vegetable mixture, then topped with parmesan and tomatoes. The red and yellow bell peppers can be used in the mentioned proportions or divided differently between the two colors, keeping the total amount indicated in the recipe. Variations You can put more or less of the eggplant flesh in each skin, depending on how full you want the boats to be. It is only important that the entire vegetable mixture is evenly distributed. If you prefer the tomatoes to be less cooked, place the slices only towards the end of the baking time. For the original version, they are placed before putting the dish in the oven. Another simple variation is to use more or less ham in each half, but the basic recipe calls for one slice for each eggplant skin. Serving ideas The eggplants are served hot, as indicated in the original recipe. They can be placed on a plate one or two halves at a time, depending on the desired portion. They are suitable as a main vegetable dish or as a side dish with a simple preparation. Since they already contain vegetables, ham, parmesan, and tomatoes, they do not need a complicated complement. Frequently asked questions 1. Should I let the eggplants drain after salting them? Yes. The skins are salted and left to drain, then rinsed and pressed with a paper towel before filling. This step helps remove excess salt and liquid from the surface. 2. Can I use the eggplant flesh in the filling? Yes. The scooped flesh is diced and sautéed together with the bell peppers, carrot, zucchini, and green onions. In this recipe, the flesh is one of the main components of the filling. 3. When is the parsley added? The chopped parsley is added towards the end of sautéing the vegetables. Before adding it, it is washed and finely chopped. 4. Can I prepare the eggplants without ham? Yes, the ham can be omitted. In the original version, a slice of ham is placed between two layers of vegetables, but the dish can also be made without this ingredient. 5. At what temperature are the eggplants baked? The eggplants are baked at 190 degrees for 20-25 minutes. They are done when the skins have softened, and the parmesan and tomatoes have slightly baked. Nutritional values The values below are estimates and refer to half an eggplant. The calculation cannot be exact since the amount of oil is not specified, and the values may vary depending on the size of the eggplants, type of ham, and actual amount of salt used. Calories: approximately 100-130 kcal Protein: approximately 7-9 g Carbohydrates: approximately 12-15 g Fats: approximately 4-6 g Fiber: approximately 4-6 g The greatest variation comes from the amount of oil and the type of ham used. The parmesan and ham provide most of the protein and fat, while the eggplants, zucchini, bell peppers, carrots, and tomatoes contribute to the fiber and carbohydrate intake. Storage and reheating The recipe is intended for serving hot. If there are leftover eggplants after the meal, keep them in the refrigerator in a covered container. For the best texture, reheat them in the oven, as the filling and skins heat more evenly than in a deep container. After storage, the eggplants will be softer than immediately after baking, and the tomatoes will lose some firmness. They can also be consumed cold, but the warm version is recommended for this recipe.

Stuffed Eggplants

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