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

Preheat the oven to 180/360F. Cut each eggplant in half lengthwise.
Make diagonal cuts on each eggplant in half and place them into a baking dish.
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.
In a bowl combine chopped tomatoes, mozzarella, basil, olives and eggplant flesh.
Add balsamic vinegar, garlic powder, salt and mix to combine.
Stuff eggplant shells with obtained mixture and roast at 180/360F for 15-20 minutes.

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