Baked Stuffed Eggplant
These stuffed eggplants are filled with goat cheese, garlic and tomatoes.
Preparation time: 1 hour 30 minutes.
The recipe is well suited for: breakfast and dinner.
12 small eggplants
400 g feta cheese
8 tablespoons finely chopped tomatoes
2 tablespoons of olive (or vegetable) oil
4 garlic cloves
Salt, ground black pepper and basil
Preheat oven to 400°F. Coat a large roasting pan with cooking spray.
Cut the eggplants in half lengthwise, through the stem. Using a small sharp knife, make a deep split lengthwise down the flesh side of each eggplant half: start about 1 inch below the stem and stop about 1 inch from the bottom. Do not cut completely through the skin.
Brush the eggplant all over with 2 tablespoons oil. Sprinkle the eggplant flesh with 1/4 teaspoon salt. Place cut-side down in the prepared roasting pan. Bake for 25 minutes.
Make the stuffing. Cut tomatoes into small pieces. Grate feta cheese on a grater.
Finely chop garlic and stir. Add pepper and basil.
After the eggplants have baked for 25 minutes, remove from the oven. Remove the flesh with the spoon from each eggplant half.
Stuff the eggplants with the vegetable mixture, pressing it down gently.
Drizzle the eggplant with the remaining 2 teaspoons oil. Bake 20 minutes more.
Let cool for at least 15 minutes. Serve warm or cool completely, refrigerate and serve cold. Garnish with the parsley.
Baked Stuffed Eggplant is simple step by step recipe with photos.