Stuffed eggplants

Stuffed eggplants baked in the oven - a delicious recipe full of flavors and colors! This dish is not only a healthy option but also an excellent way to transform vegetables into a meal that will impress any guest. Even if you have a less close relationship with eggplants, I assure you that this recipe will change your perception. Get ready to discover a savory mix of vegetables, meat, and cheese, all wrapped in a warm embrace of roasted eggplants!

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 4

Ingredients

- 4 large eggplants
- 400 g minced meat (a mix of pork and beef is ideal)
- 1 jar (about 400 g) mushrooms (champignon or any other preferred type)
- 1 small bell pepper
- 2 medium tomatoes
- 150 ml tomato juice
- 1 handful of pasta (bow ties or any preferred shape)
- 3 green onions (or one white onion)
- 150 g grated cheese
- Parmesan (to taste)
- Oregano, basil, nutmeg (to taste)
- 1 carrot
- Pepper and salt (to taste)
- Olive oil or sunflower oil (for cooking)

A Brief History

Stuffed eggplants have a rich tradition in Mediterranean cuisine and have been prepared in various forms over time, often with fillings that reflect the local ingredients available. This recipe, with meat and vegetables, provides a perfect balance between taste and nutrition, making it an ideal dish for a family dinner or a festive meal.

Preparing the Ingredients

1. Cleaning the eggplants: Wash the eggplants well and cut them in half lengthwise. Use a sharp knife to make an even cut. With a spoon, gently scoop out the inside of the eggplant, leaving a layer of about 1 cm. This will help create a "boat" that will hold the filling.

2. Preparing the vegetables: Peel the onion (if using white onion) and slice it into rings. If using green onions, chop both the white and green parts. Cut the carrot and bell pepper finely, and peel the tomatoes (you can use a bit of hot water to make peeling easier).

3. Chopping the ingredients: Place the scooped-out eggplant flesh, onion, carrot, bell pepper, and tomatoes in a food processor and chop finely. Also add the drained mushrooms from the jar to achieve a uniform mixture.

Cooking the Filling

1. Heating the oil: In a pot, add 2-3 tablespoons of oil and heat it over medium heat. Olive oil provides a richer taste, but sunflower oil is also a good and lighter choice.

2. Sautéing the vegetables: Add the chopped vegetable mixture and sauté for about 5-7 minutes, stirring occasionally, until softened.

3. Adding the meat: Add the minced meat and mix well. Cook for 10-15 minutes, until the meat is well cooked and no longer pink.

4. Seasoning: Towards the end, season with salt, pepper, oregano, basil, and a pinch of nutmeg. Add the tomato juice and let the mixture simmer for a few minutes to blend the flavors.

Filling the Eggplant

1. Fill the eggplants: Using a spoon, fill each half of the eggplant with the prepared mixture, ensuring the filling is well distributed.

2. Preparing for the oven: Place the stuffed eggplants in a baking dish, with the filled side facing up. If desired, you can add a little water to the bottom of the dish to prevent sticking.

Baking

1. Initial baking: Cover the dish with aluminum foil and place it in a preheated oven at 180°C for 40 minutes. This will help the eggplants cook evenly and become tender.

2. Adding the pasta: While the eggplants are in the oven, bring salted water to a boil in a pot. When the water reaches boiling point, add the pasta and cook according to the package instructions. Once done, drain and rinse under cold running water.

3. Finishing the dish: After 40 minutes, remove the eggplants from the oven, add the cooked pasta on top of the filling, and sprinkle the grated cheese and Parmesan. Return the dish to the oven for another 10-15 minutes, uncovered, so that the cheese melts and turns golden.

Serving

Remove the eggplants from the oven and let them cool for a few minutes before serving. These stuffed eggplants are excellent both warm and at room temperature. You can serve them alongside a fresh green salad or a garlic yogurt sauce, which will add a refreshing touch to your dish.

Variations

If you want to personalize this recipe, replace the minced meat with a vegetarian option such as quinoa or lentils, and add more vegetables like zucchini or spinach. You can also experiment with cheeses - adding feta cheese to the filling provides a wonderful flavor.

Nutritional Benefits

Eggplants are rich in antioxidants, vitamins B and K, and are a good source of fiber. Combining them with meat and vegetables gives you a nutritionally balanced dish, full of proteins, vitamins, and essential minerals. Each serving of stuffed eggplants has about 450-500 calories, depending on the ingredients used, making them a healthy option for a hearty meal.

Frequently Asked Questions

1. Can I use other vegetables for the filling?
Absolutely! You can add zucchini, olives, or even rice to vary the filling.

2. How can I make the eggplants less bitter?
To reduce bitterness, you can sprinkle a little salt on the eggplants after scooping them out and let them sit for 30 minutes. Then, rinse them well.

3. What other side dishes go well with stuffed eggplants?
A fresh green salad, basmati rice, or mashed potatoes are excellent side dishes that complement this dish.

Stuffed eggplants are not only a feast for the eyes but also an explosion of flavors and textures. I encourage you to try them and personalize your favorite recipe. Enjoy cooking and meals full of flavor!