Stuffed Eggplants
Stuffed eggplants are a delightful dish that combines the rich flavors of minced meat and fresh vegetables with the unique taste of eggplant. This recipe is not only satisfying but also offers a nutritious option for dinner. Whether you’re hosting a gathering or looking for a comforting meal, stuffed eggplants can be a perfect choice!
Why Make This Recipe
There are many reasons to make stuffed eggplants. First, they are delicious and packed with flavor. The combination of savory minced meat, fresh vegetables, and melty cheese makes every bite enjoyable. Second, it’s a healthy meal option as eggplants are low in calories and high in vitamins. Finally, they are quite flexible; you can adjust the ingredients to suit your preferences or use what you have at home!
How to Make Stuffed Eggplants
Ingredients In USA and Europe Metrics
- 4 eggplants
- 4-5 tablespoons of olive oil
- Paprika to taste
- Salt and pepper to taste
- 500 g of lean minced meat
- 3 tomatoes
- 1 red pepper, diced
- 1 onion, chopped
- 200 ml of water
- A drizzle of olive oil
- 25 g of tomato paste
- 4 cloves of garlic, minced
- Chilli flakes (optional)
- Spices to taste
- 150 g of grated light cheese
- 2-3 sprigs of chopped parsley
Directions
- Trim the eggplants and peel them on the sides. Cut them lengthwise into four slices.
- In a small bowl, mix olive oil with paprika, salt, and pepper.
- Place the eggplant slices on a baking tray lined with parchment paper. Brush both sides with the flavored oil mix.
- Bake in a preheated oven at 200°C (about 400°F) for 30 minutes.
- Roughly cut the tomatoes and blend them to get a smooth puree.
- In a non-stick pan, heat a drizzle of olive oil. Add the chopped onion and minced garlic, and sauté until golden.
- Add the minced meat and cook until it is browned.
- Stir in the diced red pepper, followed by the blended tomatoes, tomato paste, chilli flakes, salt, pepper, and spices. Add water and let it simmer for 5 minutes.
- Transfer half of the baked eggplant slices to a baking tray. Top each slice with a portion of the cooked minced meat mixture.
- Sprinkle grated cheese over the filling and cover each filled eggplant slice with another slice of baked eggplant.
- Repeat the process with the remaining ingredients.
- Bake the stuffed eggplants in the preheated oven for 15 minutes at 200°C (about 400°F).
- Once cooked, garnish the stuffed eggplants with chopped parsley before serving.
How to Serve Stuffed Eggplants
Stuffed eggplants can be served warm, straight from the oven. They pair well with a fresh salad or some crusty bread. You can also offer yogurt or a light dressing on the side for an extra touch of flavor.
How to Store Stuffed Eggplants
If you have leftovers, stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at low heat until warmed through.
Tips to Make Stuffed Eggplants
- Choose firm and fresh eggplants for the best flavor and texture.
- Feel free to swap out the minced meat for ground turkey or a vegetarian option like lentils or chickpeas.
- Experiment with different spices to find your favorite flavor combination.
Variation
You can customize stuffed eggplants in many ways! For instance, add other vegetables like zucchini or mushrooms to the meat mixture. You can also try different cheeses, such as feta or mozzarella, for varied tastes.
FAQs
Q: Can I make stuffed eggplants in advance?
A: Yes! You can prepare the stuffed eggplants a few hours ahead and store them in the refrigerator until you’re ready to bake.
Q: What can I serve with stuffed eggplants?
A: They are great on their own, but consider serving with a salad, bread, or rice for a complete meal.
Q: Can I freeze stuffed eggplants?
A: Yes, you can freeze them before baking. Just make sure to wrap them well to avoid freezer burn. They can be baked directly from frozen, just adjust the cooking time.