Cheesy Bacon and Leek Stuffed Eggplant

Discover the deliciousness of Cheesy Bacon and Leek Stuffed Eggplant, a comforting and flavorful dish that’s perfect for dinner or a special gathering. The combination of tender eggplant, crispy bacon, and buttery leeks, topped with gooey melted cheese, makes for a truly indulgent meal. Let’s dive into this mouth-watering recipe, complete with ingredients, cooking instructions, and tips to make your dish a success!

Ingredients

US Measurements:

2 medium eggplants
2 large eggs
1 cup (100g) breadcrumbs
1 clove garlic, minced
Salt and pepper to taste
3 tbsp olive oil
2 leeks (white and light green parts only), sliced
5 slices bacon, chopped
3.5 oz (100g) cheese (Pecorino or Parmesan), grated

European Metric:

2 medium aubergines
2 large eggs
100g breadcrumbs
1 clove garlic, minced
Salt and pepper to taste
45ml olive oil
2 leeks (white and light green parts only), sliced
5 slices of bacon, chopped
100g cheese (Pecorino or Parmesan), grated

Directions

Prepare the Eggplants:
Preheat your oven to 200°C (400°F). Carefully cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern. Generously sprinkle salt on both sides and allow them to drain for 10-15 minutes to remove any bitterness. Once done, pat the eggplants dry with paper towels.
Coat the Eggplants:
In a bowl, beat the eggs with a pinch of salt and pepper. In a separate bowl, mix the breadcrumbs with the minced garlic. Dip each eggplant half first into the beaten eggs, ensuring they are well coated, then roll them in the breadcrumb mixture. Arrange them on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 20 minutes until they are golden brown.
Cook the Leeks and Bacon:
While the eggplants are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 4-5 minutes, stirring occasionally, until they are softened. Season them with salt and pepper, and then transfer them to a bowl. In the same skillet, cook the chopped bacon for about 2-3 minutes until crispy, then combine it with the cooked leeks.
Stuff the Eggplants:
Remove the eggplants from the oven and reduce the temperature to 180°C (360°F). Carefully scoop out some of the flesh from the eggplants, chop it up, and mix it into the leek and bacon mixture. Spoon this delicious filling generously into each eggplant boat, and top with a hefty amount of grated cheese.
Bake Again:
Return the stuffed eggplants to the oven and bake for another 15 minutes until the cheese is beautifully melted and golden brown. Once done, let them cool for about 5 minutes before serving. Garnish with fresh herbs if desired.

Nutritional Information

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Nutritional Information (per serving):

Calories: 320
Protein: 15g
Carbohydrates: 26g
Fat: 18g
Fiber: 8g

Cooking Tips and Tricks

Choose Firm Eggplants: When selecting eggplants, look for ones that are firm to the touch, with smooth and shiny skin. This ensures the best texture and flavor.
Adjust Seasoning to Taste: Be sure to taste your leek and bacon mixture before stuffing the eggplants. You can adjust the seasoning with more salt or pepper based on your preferences.
Add a Crunch: For an added crunch, consider adding some chopped nuts, such as walnuts or almonds, to the stuffing mix before baking.

Variations

Vegetarian Version: Swap out the bacon for sautéed mushrooms or cooked lentils to create a hearty vegetarian version of this dish. The earthy flavor will complement the leeks beautifully.
Spicy Kick: If you enjoy a bit of heat, add some red pepper flakes or diced jalapeños to the leek and bacon mixture for a spicy twist that will elevate the flavor profile.

Enjoy this delectable Cheesy Bacon and Leek Stuffed Eggplant as a delightful main course or a hearty side dish that’s guaranteed to impress your friends and family alike!