Stuffed Eggplant with Vegetables Recipe 🌿🍆

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Discover the delightful flavors of Stuffed Eggplant with Vegetables—a dish that combines tender eggplant with a savory vegetable filling and a rich, flavorful sauce. This recipe is perfect for a wholesome weeknight dinner or a special occasion. With its vibrant colors and delicious taste, it’s sure to become a favorite in your meal rotation.

Ingredients

For the Eggplant:

  • 8 small eggplants
  • Salt, to taste
  • Vegetable oil, for frying or baking

For the Filling:

  • 160 grams chopped onion (1 onion)
  • 120 grams chopped bell pepper (1 bell pepper)
  • 15 grams of minced garlic (approximately 1 tablespoon or 5 cloves)
  • Chopped chili pepper (optional, to taste)
  • 250 grams chopped tomatoes (2 tomatoes)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Black pepper, to taste

For the Sauce:

  • 1 tablespoon tomato paste (15 grams)
  • 1 cup water (240 ml)
  • 1 teaspoon vegetable bouillon
  • Salt and black pepper, to taste

For Garnish:

  • Fresh parsley, chopped

Instructions

  1. Prepare the Eggplants:
    • Preheat your oven to 200°C (400°F) if baking.
    • Cut the tops off the eggplants and carefully hollow out the insides, leaving a thin layer of flesh. Set aside the scooped-out flesh for the filling.
    • Lightly salt the inside of the eggplants and let them sit for 15 minutes to draw out excess moisture. Rinse and pat dry.
    • If frying, heat vegetable oil in a large skillet over medium heat. Fry the eggplants until lightly browned and tender. Drain on paper towels.
    • If baking, brush the eggplants with vegetable oil and place them on a baking sheet.
  2. Prepare the Filling:
    • Heat a small amount of vegetable oil in a skillet over medium heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes.
    • Stir in the grated garlic and optional chopped chili pepper, and cook for another minute.
    • Add the chopped tomatoes, ground cumin, smoked paprika, and black pepper.
    • Cook for 5-7 minutes, until the tomatoes have softened and the mixture is fragrant.
    • Mix in the reserved eggplant flesh, chopped into small pieces.
    • Simmer for another 5 minutes to let the flavors blend together.
  3. Prepare the Sauce:
    • In a small bowl, combine the tomato paste, water, vegetable bouillon, salt, and black pepper. Mix well until smooth.
  4. Stuff the Eggplants:
    • Fill each eggplant with the prepared vegetable mixture, packing it in tightly.
    • Place the stuffed eggplants in a baking dish.
  5. Add the Sauce:
    • Pour the prepared sauce over the stuffed eggplants.
  6. Bake:
    • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the eggplants are tender and the tops are slightly caramelized.
  7. Garnish and Serve:
    • Garnish with fresh chopped parsley before serving.

Conclusion

This Stuffed Eggplant with Vegetables is a flavorful and satisfying dish that combines tender eggplant with a savory vegetable filling and a rich tomato sauce. It’s a wonderful way to enjoy a nutritious meal that’s both hearty and delicious. Serve it as a main course or alongside your favorite sides for a well-rounded meal. Enjoy the vibrant flavors and comforting textures of this delightful recipe! 🌿🍆

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