The Eggplant Delight
Indulge in the rich flavors of the Mediterranean with The Eggplant Delight, a mouth-watering recipe that showcases the versatility of eggplant. This delightful dish is a masterful blend of tender eggplant, savory spices, and creamy feta cheese, all wrapped up in a nutritious and easy-to-make package.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Ingredients:(Servings: 4-6)
2 eggplants
Ground black pepper (to taste)
Smoked paprika (to taste)
Garlic powder (to taste)
1 tomato (diced)
3 cloves garlic (minced)
1/4 bunch parsley (chopped)
70g cheese (grated)
2 tbsp mayonnaise or cream
4 eggs
Salt (to taste)
Instructions
Prepare the Eggplants:
Wash the eggplants and cut them in half lengthwise.
Scoop out the core with a spoon, keeping the scooped-out flesh.
Salt the hollowed eggplants and set them aside to release excess moisture.
After 10-15 minutes, rinse and pat dry.
Brush the eggplant halves with a mixture of black pepper, smoked paprika, salt, and a drizzle of oil.
Prepare the Filling:
Dice the reserved eggplant cores and tomatoes.
In a bowl, mix the diced eggplant, tomatoes, minced garlic, parsley, and grated cheese.
Add mayonnaise or cream and season with salt and pepper. Mix well.
Assemble:
Place the eggplant halves on a parchment-lined baking dish.
Fill each half with the prepared mixture.
Crack one egg into each filled eggplant half.
Sprinkle with extra grated cheese and parsley for garnish.
Bake:
Preheat your oven to 180°C (356°F).
Bake the stuffed eggplants for 40 minutes, or until the eggplants are tender and the tops are golden.
Flavor Explosion
This dish combines smoky, creamy, and savory flavors that will tantalize your taste buds. The eggplants roast to tender perfection, while the filling becomes golden and aromatic.
Perfect as a main dish or a hearty side, this recipe is sure to impress at any gathering!
Tips:
1. Choose the right eggplant: Look for firm, heavy eggplants with a glossy skin.
2. Salt the eggplant: Salting the eggplant helps to remove excess moisture and bitterness.
3. Don’t overcook: Cook the eggplant until it’s tender, but still holds its shape.
4. Customize the cheese: Use your favorite type of cheese, such as parmesan, feta, or ricotta.
5. Add some spice: Add some red pepper flakes or diced jalapeños to give it a spicy kick.
Nutritional Information (per serving):
Calories: 250-300
Protein: 15-20g
Fat: 15-20g
Saturated Fat: 8-10g
Cholesterol: 30-40mg
Carbohydrates: 20-25g
Fiber: 5-7g
Sugar: 5-7g
Sodium: 300-400mg