Discover the authentic flavors of Sicily with these mouthwatering stuffed eggplants that combine the rich, creamy texture of roasted eggplant with vibrant cherry tomatoes, creamy buffalo mozzarella, and aromatic herbs. This traditional Mediterranean dish transforms simple ingredients into an extraordinary culinary experience that’s perfect for both weeknight dinners and special occasions.
Ingredients
- Eggplants, medium-sized – 2 whole
- Cherry tomatoes – 350g / 13 oz
- Garlic clove, minced – 1
- Black olives, pitted – 60ml / ¼ cup
- Buffalo mozzarella, torn into pieces – 125g / 4.5 oz
- Fresh basil leaves – 15ml / 1 tbsp chopped
- Salt – to taste
- Black pepper – to taste
- Dried oregano – 2.5ml / ½ tsp
- Extra virgin olive oil – 45ml / 3 tbsp
Instructions
- Prepare the eggplants: Preheat your oven to 200°C / 400°F. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern without piercing the skin.
- Season and roast: Brush the cut surfaces with olive oil and season generously with salt and pepper. Place cut-side up on a baking sheet and roast for 30 minutes until the flesh is tender and golden.
- Prepare the tomato sauce: While eggplants are roasting, heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Cook the tomatoes: Add cherry tomatoes to the pan along with salt, pepper, oregano, and fresh basil. Cover and cook for 7-8 minutes, stirring occasionally, until tomatoes begin to break down and release their juices.
- Scoop the eggplant: Remove roasted eggplants from oven and let cool slightly. Carefully scoop out the flesh, leaving about 1cm border to maintain the shell structure.
- Combine filling: Roughly chop the scooped eggplant flesh and mix it with the cooked tomato mixture. Taste and adjust seasoning as needed.
- Stuff and top: Lower oven temperature to 180°C / 360°F with fan setting. Fill each eggplant shell with the tomato-eggplant mixture. Top with torn buffalo mozzarella pieces and black olives.
- Final bake: Return to oven and bake for 10 minutes until the mozzarella is melted and lightly golden. Garnish with fresh basil leaves before serving.
Recipe Information
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Nutrition per serving: Calories: 220, Protein: 11g, Carbs: 18g, Fat: 14g, Fiber: 8g
Why This Recipe Is Good for You
These Sicilian stuffed eggplants offer exceptional nutritional benefits while delivering authentic Mediterranean flavors. Eggplants are rich in antioxidants, particularly nasunin, which supports brain health and protects against cellular damage. The high fiber content promotes digestive health and helps maintain stable blood sugar levels.
Buffalo mozzarella provides high-quality protein and calcium essential for bone health, while cherry tomatoes contribute lycopene, a powerful antioxidant linked to heart health and cancer prevention. The olive oil delivers healthy monounsaturated fats that support cardiovascular health and help absorb fat-soluble vitamins. This dish exemplifies the heart-healthy Mediterranean diet, combining nutrient-dense vegetables with moderate amounts of quality dairy and healthy fats for a balanced, satisfying meal that nourishes both body and soul.