How To Bake Stuffed Eggplant

Delicious and Nutritious: Baking Stuffed Eggplant

Are you looking for a flavorful and healthy dish to add to your recipe collection? Look no further than stuffed eggplant! This versatile vegetable can be filled with a variety of delicious ingredients and baked to perfection. Whether you’re a seasoned chef or a beginner in the kitchen, baking stuffed eggplant is a simple and satisfying way to enjoy a nutritious meal. In this article, we’ll explore the step-by-step process of creating this delectable dish.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

• 2 medium eggplants
• 1 cup cooked quinoa or rice
• 1 cup diced tomatoes
• 1/2 cup chopped bell peppers
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil

Step 1: Preparing the Eggplant

Start by preheating your oven to 375°F (190°C). While the oven is heating up, prepare the eggplants by cutting them in half lengthwise. Using a sharp knife, carefully score the flesh of each half in a crisscross pattern, being careful not to cut through the skin. This will help the eggplant cook evenly and allow the flavors of the stuffing to infuse the flesh.

Step 2: Creating the Filling

In a large bowl, combine the cooked quinoa or rice, diced tomatoes, chopped bell peppers, diced onions, minced garlic, chopped parsley, grated Parmesan cheese, dried oregano, salt, and black pepper. Mix the ingredients together until they are well combined.

Step 3: Stuffing the Eggplant

Drizzle a bit of olive oil over the scored flesh of each eggplant half. This will help the flesh become tender and flavorful as it bakes. Next, spoon the filling mixture generously onto each eggplant half, pressing it down gently to ensure it fills the scored flesh completely.

Step 4: Baking to Perfection

Place the stuffed eggplant halves on a baking sheet lined with parchment paper. Drizzle a bit more olive oil over the top of each stuffed eggplant, then cover the baking sheet with aluminum foil. This will help the eggplant cook evenly and retain its moisture.

Place the baking sheet in the preheated oven and bake the stuffed eggplant for 45-50 minutes, or until the flesh is tender and the filling is heated through. Remove the foil during the last 10 minutes of baking to allow the tops to brown slightly.

Serving and Enjoying

Once the stuffed eggplant is finished baking, remove it from the oven and allow it to cool for a few minutes. To serve, carefully transfer the stuffed eggplant halves to a serving platter and garnish with additional chopped parsley or a sprinkle of Parmesan cheese, if desired. This dish pairs well with a fresh green salad or a side of crusty bread.

Now that you’ve mastered the art of baking stuffed eggplant, you can enjoy this nutritious and flavorful dish anytime. Whether you’re cooking for yourself or entertaining guests, stuffed eggplant is sure to impress. Get creative with the filling ingredients and make this recipe your own. Happy cooking!