This baked stuffed eggplant recipe combines the rich flavors of roasted eggplant, tomatoes, and aromatic spices with the creamy textures of feta and mozzarella cheese. Topped with colorful bell peppers and olives, this dish is not only visually appealing but also incredibly delicious. Perfect for a hearty dinner or a special occasion, this recipe is sure to impress your family and friends. Follow along for a step-by-step guide to create this mouthwatering dish.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
2 eggplants
Olive oil
Dill
Sweet paprika
2 tomatoes
2 cloves of garlic
Salt and pepper
Smoked paprika
Provencal herbs
1 teaspoon sugar
2 tablespoons tomato paste
150 grams (5 oz) feta cheese
100 grams (3.5 oz) mozzarella cheese
1/2 red pepper
1/2 yellow pepper
Olives
1/2 cup yogurt
Instructions:
Prepare the Eggplants:
Preheat the oven to 200°C (400°F).
Cut the eggplants as shown in the video to make deep incisions without cutting all the way through.
Brush the eggplants with olive oil and season with salt, dill, and sweet paprika.
Bake the eggplants until they are golden brown and soft.
Prepare the Tomato Sauce:
Grate the 2 tomatoes into a bowl.
Add 2 cloves of minced garlic, salt, pepper, smoked paprika, Provencal herbs, 1 teaspoon of sugar, and 2 tablespoons of tomato paste to the grated tomatoes.
Mix well to combine.
Assemble the Eggplants:
Once the eggplants are baked, mash the flesh with a fork to create a space for the filling.
Brush the mashed eggplant with the prepared tomato sauce.
Add the Cheeses and Peppers:
Sprinkle 100 grams of shredded mozzarella cheese and 150 grams of crumbled feta cheese over the eggplants.
Dice 1/2 red pepper and 1/2 yellow pepper, and sprinkle them over the cheese.
Add olives to taste.
Bake Again:
Return the stuffed eggplants to the oven and bake at 200°C (400°F) until the cheese is melted and the peppers are slightly charred.
Serve:
Remove from the oven and let cool slightly before serving.
Serve with a side of 1/2 cup of yogurt for a refreshing contrast.
Serving Suggestions
Pair with a fresh green salad or garlic bread for a complete meal.
Serve as a main course or as a side dish to grilled meats.
Cooking Tips
Ensure the eggplants are cooked through before adding the cheese to avoid undercooked centers.
Adjust the spices to your taste preference for a personalized flavor.
Nutritional Benefits
Eggplants are low in calories and high in fiber.
Tomatoes and peppers provide vitamins A and C.
Cheese adds protein and calcium to the dish.
Dietary Information
Contains dairy.
Suitable for vegetarians.
Nutritional Facts (Per Serving)
Calories: 320
Protein: 12g
Carbohydrates: 25g
Fat: 20g
Fiber: 6g
Sugar: 10g
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
The combination of roasted eggplant, creamy cheeses, and fresh vegetables creates a rich and satisfying dish.
It’s colorful and visually appealing, making it perfect for special occasions.
Easy to customize with your favorite herbs and spices.
A nutritious and hearty meal that is simple to prepare.
