Stuffed eggplants: a classic recipe for a delicious second dish!

published on 4 June, 2021 at 16:25
This easy stuffed eggplant recipe is satisfying and packed with bright flavors! A must-try! 

INGREDIENTS
2 eggplants
2 tomatoes, chopped
200 g mozzarella, chopped
10 g (1/2 cup) fresh basil, chopped
45 g (1/4 cup) olives, cut in half
60 ml (4 tbsp) olive oil (for roasting eggplants)
6 g (1 tsp) salt
3 g (1 tsp) garlic powder
5 ml (1 tsp) balsamic vinegar
15 ml (1 tbsp) olive oil (for stuffing)

METHOD
  1. Preheat the oven to 180/360F. Cut each eggplant in half lengthwise.
  2. Make diagonal cuts on each eggplant in half and place them into a baking dish.
  3. Brush the flesh with olive oil and roast for 20 minutes or until soft and golden.
    When roasted, scope out the flesh and chop it.
  4. In a bowl combine chopped tomatoes, mozzarella, basil, olives and eggplant flesh.
  5. Add balsamic vinegar, garlic powder, salt and mix to combine.
  6. Stuff eggplant shells with obtained mixture and roast at 180/360F for 15-20 minutes.
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