Stuffed aubergine
Stuffed eggplants is a traditional Italian main course that encompasses all the flavours of the Mediterranean: aubergine, parsley and tomatoes. It’s a very tasty dish made with the largest and most luscious aubergines filled with a mixture of breadcrumbs, eggs and dried sausage. You can supplement your filling as the fancy takes you, adding minced beef, cheese and other vegetables. The dish is simple to make and moreover guaranteed to be highly flavourful, but remember that if the filling gets too dry whilst in the oven, cover the aubergine with aluminium foil halfway through the cooking time. Stuffed aubergine is an excellent dish to prepare in summer, when aubergines are in season, is ideal for both dinner or lunch, can be a whole meal in itself, and is enjoyed by both adults and children, the latter getting to eat some vegetables which is not always easy to achieve! To make this dish just follow our recipe – you’ll have a meal to savour.
Ingredients
* approximate values per serving
Preparation
Prepare the filling by mixing together the breadcrumbs, eggs, dried chopped sausage, parsley, Parmesan cheese, salt and a few tablespoons of oil. When you get a good, unified mixture, use it to fill the eggplants that you have previously cut in half and removed the flesh. Fill each aubergine half so that the filling reaches its ‘rim’ and place them all on a baking sheet lined with parchment paper. Add the whole tomatoes and season with oil, salt and oregano. Bake at 180°C for about 40 minutes, until the vegetables have softened and the filling has taken on a golden colour. Serve immediately.
Step by step
|
View the step by step
|
Get a unified mixture
|
|
View the step by step
|
Prepare the aubergine
|
|
View the step by step
|
Remove the internal flesh, leaving a border of half a cm.
|
|
View the step by step
|
Fill with the prepared mixture
|
|
View the step by step
|
Fill up to the rim of the aubergine halves
|
|
View the step by step
|
Arrange the aubergines on a baking tray with some cherry tomatoes
|
|
View the step by step
|
Dress with oil, salt, and oregano, and bake.
|
|
View the step by step
|
Serve
|
Additional information
Stuffed Eggplants with Sausage and Cherry Tomatoes
One of the tastiest variations of Stuffed Eggplants is the one that includes sausage and cherry tomatoes. In this preparation, the filling is enriched with chopped dry sausage, which gives an intense and strong flavor, perfect for enhancing the taste of the eggplants. The cherry tomatoes, arranged around the eggplants in the baking dish, not only add color to the dish but also release their juice during cooking, creating a delicious sauce that will accompany the filling. This variation is ideal for those who love rich flavors and want to serve a substantial and flavorful dish, perfect for a family lunch or a dinner with friends.
Lazio-Style Stuffed Eggplants
In this regional version, the Stuffed Eggplants are prepared according to the Lazio tradition, highlighting the typical flavors of this cuisine. The recipe calls for the use of fresh and genuine ingredients, such as parsley and Parmesan, which enrich the filling and make it particularly tasty. The eggplants, cut in half and hollowed out, are filled with a flavorful mixture, baked until golden. This dish is a great example of how Lazio cuisine knows how to enhance vegetables, transforming them into a rich and nutritious main course, ideal for any occasion. Serve the eggplants with a side of cherry tomatoes for a complete and colorful meal.
Light Stuffed Eggplants without Sausage
For those looking for a lighter version of Stuffed Eggplants, it is possible to prepare them without sausage, using only bread crumbs, eggs, Parmesan, and plenty of parsley. This light variation maintains the characteristic flavor of the traditional preparation, but with fewer calories and fats. The filling, made with fresh and light ingredients, is perfect for those following a balanced diet but who do not want to give up taste. Additionally, the eggplants themselves are an excellent source of fiber and antioxidants, making this dish not only delicious but also nutritious. Baked, they turn out light and easily digestible, ideal for a healthy and satisfying meal.
Benefits of Stuffed Eggplants and Nutritional Information
Eggplants are a vegetable rich in beneficial properties that deserve to be highlighted in the preparation of Stuffed Eggplants. They are low in calories, with about 25 kcal per 100 grams, and contain antioxidants such as chlorogenic acid, which helps fight free radicals. Furthermore, they are a good source of fiber, which promotes digestion and helps maintain a sense of fullness. The filling, based on bread, eggs, and Parmesan, provides proteins and essential nutrients, making this dish nutritious and balanced. By choosing fresh and quality ingredients, Stuffed Eggplants can become an excellent choice for a healthy and tasty meal.
Can Stuffed Eggplants be Frozen?
Yes, it is possible to freeze Stuffed Eggplants, but it is important to follow some guidelines to preserve their flavor and texture. After cooking, let them cool completely before placing them in airtight containers or wrapping them in plastic wrap. This way, you will avoid the formation of frost and preserve the taste better. Stuffed Eggplants can be frozen for up to 3 months. When you want to enjoy them again, simply thaw them in the refrigerator and reheat them in the oven to bring them back to an ideal temperature. This solution is perfect for always having a ready and flavorful dish to serve on any occasion.