Eggplant Stuffed With Vegetables And Vinaigrette

The stuffed eggplant has multiple presentations, and all of them have a really exquisite flavor. Certainly, this meaty vegetable helps to satisfy your appetite in a very healthy way.

By consistently be a vegetable pulp, the eggplant allows different types of filling. Depending on the cut that is given, it can be filled in one way or another. For example, when cut in half, you can include a much juicier filling than if you cut into slices and rolled.

The first type of cut retains liquids better than the second.

Eggplant stuffed with vegetables

Ingredients (for 4 people)

• 1 leek

• 2 garlic cloves
• Olive oil
• 2 tablespoons of basil (30 g)
• 6 carrots
• 4 eggplants (about 400 g)
• 1 big tomato
• 1 cup of spinach (30 g)
• 1/2 cup of breadcrumbs (80 g)
• 3 beak peppers
• Condiments: coarse salt, fresh parsley
• Optional: black pepper, parmesan cheese, or grated mozzarella

Preparation

1. First, preheat the oven to 180ºC.
2. Afterwards, wash and drain the eggplants. Then remove the ends and cut them right in half. In the pulp, make cross cuts (not too deep) in both directions. In the end, the pulp should have several grooves.
3. Afterwards, place the eggplants in a baking dish and add rock salt around them. The concave side (which is the meat side) should face up. When they’re done, season with a little fine salt, and add a few drops of oil.
4. Then, put the eggplants in the oven for 20 or 25 minutes, to be grilled.
5. Afterwards, let it cool a little to room temperature and carefully remove the pulp. Separate the skin from the pulp and set aside.
6. Then wash, peel and cut the carrots into small cubes. Also clean the leeks well and cut them into rings.
7. Also, cut the tomato into slices, and the julienned beak peppers.
8. Preheat a lightly greased skillet with a little oil.
9. Meanwhile, saute the carrots, leeks, tomatoes, and peppers. Finally, add the spinach and garlic.
10. When the garlic is golden, season with a pinch of fine salt, and chopped parsley.
11. Then, cook everything in the pan for 10 minutes.
12. Mix the sautéed vegetables with the eggplant pulp, which you have previously reserved.
13. Afterwards, place the filling inside the eggplant skins and prepare the topping.
14. Chop a clove of garlic and mash it well. On the other hand, cut the basil into small pieces.
15. In a bowl, mix the breadcrumbs with the basil and crushed garlic.
16. Cover the eggplants with a layer of this mixture of bread, basil and garlic, with a drop of oil, and bake for 5 minutes.

Eggplant stuffed with vegetables and vinaigrette

As we saw in the previous recipe, the stuffed eggplant is prepared in a short time, and in a very simple way. And, although the filling we present is generally one of the most recurrent, there are other options. Here we show you a recipe that admits a special sauce: vinaigrette.

Ingredients (for 4 people)

• Olive oil
• 4 eggplants (about 400 g)
• 1 chopped onion
• 2 red peppers
• 2 yellow peppers
• 1 can of sliced ​​mushrooms (125 g)
• 2 tablespoons of spicy paprika (30 g)
• 3 tablespoons of fresh rosemary (45 g)
• 2 tablespoons of red vinegar (30 ml)
• Condiments: salt, black pepper

Preparation

1. Preheat oven to 180 ºC.
2. Wash, dry and cut the two peppers into small cubes.
3. Also, cut the eggplants, right in half, as in the previous recipe. Extract the pulp carefully, and set aside.
4. Then wash, drain and grease the peppers with a little oil.
5. Put the eggplant skins and peppers to bake for about 10 minutes in the oven.
6. Cut the onion into small cubes, and saute them in a skillet lightly greased with a little oil.
7. In a small bowl mix the vinegar, spices and spicy paprika. Stir and finally add the rosemary.
8. Drain the sliced ​​mushrooms, and cut them into small pieces.
9. Add the mushrooms and vinaigrette to the eggplant pulp and mix well. Also add the sautéed onion cubes.
10. Immediately extract the vegetables from the oven, and let them cool to room temperature for a few minutes. Once they are warm, cut  the peppers into small cubes.
11. Then add the cubes of peppers to the eggplant pulp and stir everything again.
12. Now you can stuff the eggplants and serve.

Conclusion

In conclusion, this stuffed eggplant recipe is extremely simple to make. Although the original recipe calls for them to be served in the stuffed “canoe” mode, you can also cut the eggplant into slices and wrap them in rolls, as we’ve already indicated.