Eggplants with Nut Filling Baked

To prepare a delight of stuffed eggplants, start by slicing the eggplants lengthwise into thin, even pieces to ensure they cook uniformly. Place the slices in a greased baking dish, using a kitchen brush to achieve an even layer. Sprinkle a little salt over the eggplants; this will help draw out excess moisture from the vegetables and intensify the flavors. If you have a broiler in your oven, place the dish underneath it to achieve a nicely browned texture. If you do not have a broiler, you can bake the eggplants in the oven at maximum temperature, allowing them to cook longer, or you can grill them on a barbecue or in a dry pan on the stove. It is important that the eggplants are not overcooked, as they will continue to cook in the oven once stuffed.

Keep some of the eggplant slices to cover the filling, and use the rest to line the bottom and sides of the dish. In a pan, add the finely chopped onion and celery, along with a little oil and salt. Cook over low heat, stirring constantly, until the onion becomes translucent and softens slightly, being careful not to brown it. Once the onion and celery have softened, transfer them to a large bowl. Here, add the remaining ingredients: chopped walnuts, bread or breadcrumbs, cheese, parsley, marjoram, salt, pepper, and the egg. Mix all the ingredients well until you obtain a homogeneous mixture, similar to that used for meatballs.

Take the filling and spoon it over the eggplant slices in the dish, carefully leveling it to create an even surface. Cover the filling with the remaining eggplant slices, ensuring they are well arranged. Preheat the oven to 180 °C (350 °F) and bake the dish for 20-30 minutes, until the eggplants are tender and slightly browned. After removing the dish from the oven, let it rest for 5-10 minutes before slicing. This dish is delicious even at room temperature, so it can be served as finger food, cut into small pieces, making it perfect for any occasion. Enjoy this dish that combines textures and flavors, transforming eggplants into a true delicacy.

 Ingredients: For a tray measuring 18*12*4 cm: 1 medium eggplant or 2 very thin eggplants (as I used) 1 tablespoon chopped onion 1 tablespoon chopped celery (stems) 100 g ground walnuts (with a nut grinder, so not very fine) 50 g breadcrumbs or a slice of crumbled bread 100 g grated cheese or as I used diced Brie cheese 2 tablespoons chopped fresh parsley 1 teaspoon dried marjoram 1 egg oil, salt, freshly ground pepper

 Tags:  eggs onion greenness cheese oil cheese eggplant nut vegetarian recipes