Eggplant
WHAT YOU WILL NEED
From ingredients
8 products
SIMPLE PROCESS
Step by step recipe
The key is proper eggplant prep: carefully scoop out the flesh to create boats without breaking the skin. Dice the flesh and sauté with onion and garlic. The filling should be moist but not runny. Bake under foil for the first 15 minutes to prevent the cheese from burning, then finish uncovered for a golden top. Follow these steps for perfect stuffed eggplants.
Prep the Eggplants
Cut the eggplants in half lengthwise. Using a sharp knife, carefully scoop out the flesh, leaving a ½-inch thick shell. Chop the flesh finely.
Make the Filling
Finely chop the onion and mince the garlic. In a skillet, melt the butter, sauté the onion until translucent, add the garlic and eggplant flesh, and cook for 3 minutes. Remove from heat.
Combine Filling Ingredients
Dice the tomatoes and boiled eggs. Add them to the skillet along with half the grated cheese and chopped herbs. Season with salt and pepper, and mix well.
Stuff the Eggplants
Fill the eggplant boats with the mixture, pressing gently. Top with the remaining cheese.
Bake
Place the stuffed eggplants in a baking dish, cover with foil, and bake in a preheated oven at 190°C (375°F) for 15 minutes. Then remove the foil and bake for another 10–15 minutes until golden and bubbly.
Serve
Transfer to plates, garnish with fresh herbs, and serve hot as a main dish or side.
CHEF'S TIP
Choose Young Eggplants
Medium-sized eggplants with smooth, dark skin are best. They should be firm and free from blemishes.
Remove Bitterness
To reduce any bitterness, sprinkle the hollowed boats with salt and let them sit for 10 minutes, then pat dry with paper towels.
Don't Overcook the Filling
Sauté the eggplant flesh with onion and garlic for just 3 minutes to keep it moist. The tomatoes and eggs will add extra moisture.
Foil Prevents Burning
Cover the dish with foil for the first 15 minutes of baking to keep the cheese from browning too quickly, then remove for a golden crust.
SUBSTITUTIONS
Add your taste
- With Zucchini Instead of Eggplant Replace eggplant with zucchini — they don't need bitterness removal and have a milder taste. Reduce baking time to 15–20 minutes.
- With Mushrooms Add 3.5 oz (100g) of sautéed button mushrooms to the filling along with the onion for a richer, earthier flavor.
- With Rice or Bulgur Mix 1.8 oz (50g) of cooked rice or bulgur into the filling for extra heartiness.
- Cheese-Free (Vegan) Skip the cheese in the filling and topping, using breadcrumbs instead, or leave it open — it's still delicious.
HOW TO STORE
How to Store Stuffed Eggplants
Cool the cooked eggplants, transfer to an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10–15 minutes or in the microwave. Freeze for longer storage, but vegetables may soften upon thawing.
GOOD TO KNOW