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:
- 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.
- 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.
- Option 1: Frying
- 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.
- Stuff the Eggplants:
- Fill each eggplant shell with the prepared vegetable mixture, pressing down gently to pack the filling.
- 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.
- 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.
- 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!