Stuffed Eggplant with Vegetable Medley 🌿🍆

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Everyday Culinary Delights👩‍🍳

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Embrace the rich flavors of Mediterranean cuisine with our Stuffed Eggplant with Vegetable Medley. This dish features tender eggplants filled with a savory mix of vegetables and spices, creating a delightful and healthy meal option. Perfect as a main course or a side dish, these stuffed eggplants are sure to impress with their vibrant taste and beautiful presentation.

Ingredients:

For the eggplant:

  • 8 small eggplants
  • Salt to taste
  • Vegetable oil for frying or baking

For the filling:

  • 160 grams chopped onion (1 onion)
  • 120 grams chopped bell pepper (1 bell pepper)
  • 15 grams grated garlic (about 1 tablespoon, 5 cloves)
  • Chopped chili pepper (optional, to taste)
  • 250 grams chopped tomatoes (2 tomatoes)
  • 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika
  • Black pepper to taste

For the sauce:

  • 1 tablespoon tomato paste (15 grams)
  • 1 cup water (240 ml)
  • 1 teaspoon vegetable bouillon
  • Salt and black pepper to taste

For garnish:

  • Fresh parsley, chopped

Instructions:

  1. Prepare the Eggplants:
    • Wash the eggplants and cut them in half lengthwise.
    • Scoop out the flesh, leaving about a 1/4-inch shell. Chop the scooped-out flesh and set aside.
    • Sprinkle the eggplant shells with salt and let them sit for 15-20 minutes to draw out excess moisture. Pat dry with a paper towel.
  2. Cook the Eggplants:
    • Option 1: Frying
      • Warm vegetable oil in a spacious skillet set to medium heat.
      • Fry the eggplant shells until they are golden brown and slightly softened. Drain on paper towels.
    • Option 2: Baking
      • Preheat the oven to 375°F (190°C).
      • Brush the eggplant shells with vegetable oil and place them on a baking sheet.
      • Roast in the oven for 20-25 minutes, or until the desired tenderness is achieved.
  3. Prepare the Filling:
    • In a large skillet, heat a small amount of vegetable oil over medium heat.
    • Add the chopped onion and bell pepper, and sauté until softened.
    • Add the grated garlic and optional chili pepper, and cook for another minute.
    • Stir in the chopped tomatoes, reserved eggplant flesh, cumin, paprika, and black pepper. Simmer until the vegetables soften and the flavors meld harmoniously.
  4. Stuff the Eggplants:
    • Fill each eggplant shell with the prepared vegetable mixture, pressing down gently to pack the filling.
  5. Make the Sauce:
    • In a small bowl, mix together the tomato paste, water, vegetable bouillon, salt, and black pepper.
    • Pour the sauce into a baking dish large enough to hold the stuffed eggplants in a single layer.
  6. Bake the Stuffed Eggplants:
    • Place the stuffed eggplants in the baking dish with the sauce.
    • Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the eggplants are completely tender and the filling is heated through.
  7. Serve:
    • Garnish the stuffed eggplants with fresh chopped parsley before serving.
    • Enjoy your Stuffed Eggplant with Vegetable Medley warm, as a delightful main course or a hearty side dish.

Conclusion:

Our Stuffed Eggplant with Vegetable Medley is a celebration of wholesome ingredients and robust flavors. This versatile dish can be enjoyed on its own or paired with your favorite grains or proteins for a complete meal. With its beautiful presentation and delectable taste, it’s a wonderful addition to any dinner table. Bon appétit!