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
- 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.
- 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.
- Prepare the Sauce:
- In a small bowl, combine the tomato paste, water, vegetable bouillon, salt, and black pepper. Mix well until smooth.
- Stuff the Eggplants:
- Fill each eggplant with the prepared vegetable mixture, packing it in tightly.
- Place the stuffed eggplants in a baking dish.
- Add the Sauce:
- Pour the prepared sauce over the stuffed eggplants.
- 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.
- 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! 🌿🍆