Embark on a culinary journey that transforms the humble eggplant into a spectacular, flavor-packed dish that will tantalize your taste buds and impress even the most discerning food lovers. This Cheesy Veggie-Stuffed Eggplant Delight combines the creamy texture of roasted eggplant with a vibrant medley of fresh vegetables and melted cheese, creating a vegetarian masterpiece that’s both nutritious and incredibly delicious.
Ingredients
- US Measurements: 2 medium eggplants, 3 tbsp olive oil, 1 onion (finely diced), 1/2 red bell pepper (diced), 1 large tomato (diced), 2-3 green onions (thinly sliced), 1 bunch parsley (roughly chopped), 1-2 tsp fresh dill (finely chopped), 1/2 cup hard cheese (Gouda or Emmental, grated), 1 tsp salt (plus extra for draining eggplants), 1/2 tsp oregano, Freshly ground black pepper to taste
- Metric Measurements: 2 medium eggplants, 45ml olive oil, 1 onion (finely diced), 1/2 red bell pepper (diced), 1 large tomato (diced), 2-3 green onions (thinly sliced), 1 bunch parsley (roughly chopped), 5-10ml fresh dill (finely chopped), 50g hard cheese (Gouda or Emmental, grated), 5g salt (plus extra for draining eggplants), 2g oregano, Freshly ground black pepper to taste
Step-by-Step Cooking Instructions
1. Prepare the Eggplants
Begin by cutting the eggplants in half lengthwise. Generously sprinkle salt over the cut surfaces and let them sit for 30 minutes. This crucial step helps draw out excess moisture and reduces any bitterness. After 30 minutes, pat the eggplant halves dry with paper towels.
2. Initial Roasting
Preheat the oven to 400°F (200°C). Brush the eggplant halves with olive oil and place them cut-side down on a baking sheet. Roast for 20 minutes until the eggplants become slightly softened and begin to develop a rich, caramelized exterior.
3. Prepare the Vegetable Filling
While the eggplants are roasting, heat the remaining olive oil in a skillet. Sauté the finely diced onions and red bell peppers until they become soft and translucent. Add diced tomatoes, green onions, chopped parsley, and dill. Season with salt, oregano, and freshly ground black pepper.
4. Create the Stuffing
Remove the eggplants from the oven and carefully scoop out some of the flesh, leaving a 1/2-inch border to maintain the eggplant’s structure. Chop the scooped eggplant flesh and mix it with the vegetable mixture and grated cheese.
5. Final Baking
Stuff the eggplant halves with the vegetable-cheese mixture. Sprinkle additional cheese on top for an extra golden, crispy finish. Return to the oven and bake for 15-20 minutes until the cheese is melted and turns a beautiful golden brown.
Cooking Details
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Servings: 4
- Calories per Serving: Approximately 250 calories
Nutritional Information (Approximate per serving)
- Calories: 250
- Protein: 10g
- Carbohydrates: 15g
- Fat: 18g
- Fiber: 6g
Pro Tips for Eggplant Perfection
- Choose firm, glossy eggplants for the best results
- Salt and drain eggplants to remove bitterness and excess moisture
- Use fresh herbs for maximum flavor
- Don’t skip the initial roasting step – it develops deep, rich flavors
Storage and Reheating
Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain the crispy texture.
Delicious Variations
- Vegan Version: Replace cheese with nutritional yeast
- Protein Boost: Add quinoa or lentils to the filling
- Spicy Kick: Include red pepper flakes or harissa
- Mediterranean Twist: Top with tzatziki or Greek yogurt
Indulge in this Cheesy Veggie-Stuffed Eggplant Delight – a dish that proves vegetarian cuisine can be both exciting and supremely satisfying!