Stuffed eggplants

Delicious Stuffed Eggplant Recipe

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 4

Stuffed eggplants are a savory dish, perfect for a summer meal or special occasions. This simple and quick recipe will transform the eggplants into a true culinary feast, and the rich filling will make them shine. Whether you serve them as a main course or as a side dish, these stuffed eggplants will surely be appreciated!

Ingredients:

2 large eggplants
300 g minced meat (beef or chicken)
1 medium onion, finely chopped
2 cloves of garlic, crushed
1 red bell pepper, diced
200 g cherry tomatoes or 2 large tomatoes, chopped
100 g feta or telemea cheese, crumbled
2 tablespoons of olive oil
1 teaspoon of dried oregano
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions:

1. Start by preparing the eggplants. Cut them in half lengthwise and scoop out the flesh with a spoon. Do not throw away the flesh, as you will use it for the filling. Sprinkle a little salt on the inside of the eggplants and let them sit for 10-15 minutes to remove excess water and enhance their flavor.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes. Add the bell pepper and the chopped eggplant flesh, continuing to cook for 5 minutes until softened.

3. Add the minced meat to the skillet, stirring well to break it apart. Cook until golden brown, about 8-10 minutes. Add the chopped tomatoes, oregano, salt, and pepper, mixing everything together. Let the sauce simmer on low heat for 5-7 minutes until it thickens slightly.

4. Remove the skillet from heat and add the crumbled cheese, stirring well to incorporate all the ingredients. Fill each half of the eggplant with the mixture, pressing gently to pack it in.

5. Place the stuffed eggplants in a baking dish, adding a bit of water to the bottom of the dish to prevent burning. Cover the dish with aluminum foil and place it in the preheated oven at 180°C for 30 minutes. Then, remove the foil and let the eggplants bake for another 10 minutes to brown nicely on top.

6. Take the eggplants out of the oven and let them cool for a few minutes before serving. Garnish with chopped fresh parsley for added color and flavor.

Serving suggestions: These stuffed eggplants are delicious both warm and cold. You can serve them alongside a fresh salad or with a portion of Greek yogurt drizzled with olive oil and garlic.

Possible variations: You can experiment with different fillings by adding vegetables like zucchini or mushrooms, or even making a vegetarian version with quinoa and vegetables. Additionally, replacing feta cheese with mozzarella will provide a creamy and delicious taste.

This stuffed eggplant recipe is not only a tasty dish but also an excellent way to impress your guests. Enjoy the Mediterranean flavors and the versatility of this dish!

Cut the tails off the eggplants, then cut them in half and scoop out a little of the flesh. Blanch them for 5 minutes in boiling salted water, then remove and let drain. Chop an onion finely and sauté it lightly in oil, then add the meat and sauté together. Set aside and mix with the soaked and drained bread, the egg, and the spices. Clean, wash, and slice the other vegetables and place them together with the scooped-out eggplant flesh in a large baking dish. Drizzle with oil. Stuff the eggplants with the meat mixture and arrange them in the dish over the vegetables, then brush each eggplant with tomato paste and sprinkle with chopped parsley. Bake until everything is cooked through and the vegetables are tender. Serve one eggplant with vegetables!!

 Ingredients: 2 kg eggplants, 1 kg minced meat mix (beef, pork), 100 g bread, 2 large onions, 1 egg, chopped parsley, 4 tablespoons of tomato paste, 2 zucchini, 4 carrots, 3 potatoes, 500 g tomatoes, 2 bell peppers, oil, salt, and pepper

 Tags:  eggplants ground meat