Mediterranean Baked Stuffed Eggplant Recipe

Get ready to fall in love with a rustic and robustly flavorful dish ��� the Mediterranean Baked Stuffed Eggplant. This delicious gem hails from the Mediterranean region, known for its healthy, eclectic cuisine. It’s a perfect dish for fancy dinner parties or even a quiet comfy night indoors. Bursting with the goodness of juicy eggplants, veggies, and spices, it’s a sure-fire hit among vegan food lovers or even the biggest carnivores.

But the real magic of this dish is in the stuffing – a delightful blend of tomatoes, onions, pine nuts, and herbs cooked to perfection. Its tantalizing aroma will leave your family and friends asking for more. And trust me, getting them to eat their veggies has never been easier!

Just so you know, this is not just tasty but also super duper healthy! Did you know that eggplant is an excellent source of dietary fiber, vitamins and also plays a crucial role in maintaining heart health? Yup, some guilt-free indulgence right here.

• Prep time: 30 minutes
• Cook time: 45 minutes
• Total time: 1 hour 15 minutes
• Servings: 4 servings
• Yield: 4 stuffed eggplants

So buckle up your apron and let’s dive into the “eggplanty” goodness…

Ingredients & Equipment You’ll Need

• 4 medium eggplants
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 1/4 cup pine nuts
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

For equipment, you’ll need a large pan, a baking dish, and a sharp knife. The sharp knife is essential for properly hollowing out the eggplants without damaging them.

Just a quick note on the pine nuts – these little buddies contribute greatly to the overall taste and texture of the dish. Roasting them release oils, intensifying their flavor and rendering them even more crunchy.

If you’re not a fan of pine nuts, you can replace them with walnuts. And for a twist, feel free to add some vegan feta or breadcrumbs to the stuffing.

How To Make Mediterranean Baked Stuffed Eggplant Recipe

1. First off, you’d need to cut the eggplants in half and scoop out the pulp to create a “boat”. Don’t throw away the pulp though, we’ll use it later.
2. Preheat your oven while you heat oil in a pan. Saute onions, garlic, and the eggplant pulp. Make sure they’re cooked until tender and then add tomatoes, pine nuts, and spices.
3. The next step is to stuff the eggplant boats with your cooked filling. Use every bit of that delightful stuffing and place the eggplant boats in your baking dish.
4. Finally, bake your stuffed eggplants until the skin is wrinkly and the filling is piping hot. Remember to keep an eye out to avoid overcooking. Garnish with fresh parsley before serving.

Tips For The Best Results

• Choose eggplants that are firm, heavy, and have smooth, shiny skin.
• Don’t skimp on the spices. They’re a game-changer in this recipe.
• Bake eggplants just until they become tender to ensure they keep their shape.

Storage Tips

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or microwave before serving.

Frequently Asked Questions

Q: Can I make this recipe in advance?

A: Yes, you can prepare the stuffing in advance and store it in an airtight container in the fridge. Before serving, stuff the eggplants and bake as instructed.

Q: How do I choose a good eggplant?

A: Look for eggplants with smooth, shiny skin. They should feel heavy for their size and be free of any dark spots or bruises.

Q: Can I use other vegetables in the stuffing?

A: Absolutely! Feel free to experiment with other veggies like bell peppers, zucchini or mushrooms.

Q: I don’t have smoked paprika. Can I use regular paprika?

A: Yes, you can. However, smoked paprika gives a unique smoky flavor which only enhances this dish.

Q: Is this dish freezer-friendly?

A: Yes, you can freeze baked stuffed eggplant. Make sure to place them in a freezer-friendly container. To serve, defrost them completely and reheat in the oven.

Nutritional Facts of Mediterranean Baked Stuffed Eggplant

• Calories: 280
• Fat: 15g
• Carbohydrates: 35g
• Protein: 6g

That’s all folks! The Mediterranean Baked Stuffed Eggplant ��� a dish that’s a feast for the eyes and a treat for the palate. Not just delightful but also packed with nutrients. Perfect for any occasion and sure to impress. Pass these beauties around at your next party and watch them disappear in seconds!