Made This Fabulous Stuffing for My Eggplants, and They Turned Out Super Tasty | Only 250 Kcal!…
Are you looking to try a new, exciting main dish because the usual recipes have become a bit boring? If the answer is yes, then these stuffed eggplants are exactly what you’re looking for.
Baked stuffed eggplants, prepared with ingredients like bell peppers, olives, capers, and cheese, offer several nutritional and health benefits. Eggplants are low in calories and high in fiber. Bell peppers are rich in vitamins, particularly vitamin C, vitamin A, and vitamin B6. They have antioxidant properties and can help improve the health of your immune system. Olives are a good source of healthy fats, specifically monounsaturated fatty acids, which can support cardiovascular health. They are also rich in antioxidants and vitamins.
In general, a dish like these baked stuffed eggplants offers a mix of important nutrients and can make for a balanced, flavorful, and colorful meal. Additionally, baking is a healthier cooking method compared to frying as it requires less added fat.
Ingredients :
- 2 large eggplants
- 2 bell peppers, diced
- 70 grams of shredded cheese (such as light mozzarella)
- 50 grams of black or green olives, sliced
- 3 slices of stale bread, cubed (can be whole grain or protein bread) – around 50 grams
- 1 chopped chili pepper
- 1 tablespoon of rinsed capers
- A few drizzles of extra virgin olive oil (around 30 ml total)
- Dried oregano to taste
- Pepper to taste
- Salt to taste
How to make Baked Stuffed Eggplants: Tasty and Nutritious for Dinner
- First, halve the eggplants without trimming the ends. Scoop out the flesh with a knife and dice it to use in the stuffing.
- Pour two drizzles of extra virgin olive oil into a non-stick pan, add the diced eggplant flesh, season with salt and dried oregano, and cook until softened. Set the eggplant flesh aside on a plate.
- In the same pan, fry the chopped chili pepper, add the diced bell peppers, season with salt, and cook until softened. Then, turn off the heat.
- Meanwhile, place the eggplant shells in a rectangular glass baking dish, brush them with a little extra virgin olive oil, and bake in a preheated fan oven at 200°C (about 390°F) for 15 minutes.
- Transfer the chili pepper and bell peppers to a bowl, add the eggplant flesh, sliced olives, rinsed capers, shredded cheese, cubed stale bread, and pepper. Mix well to combine all the ingredients.
- Fill the eggplant shells with 3-4 spoonfuls of the stuffing, compacting it with the back of the spoon, and bake in a preheated static oven at 180°C (about 350°F) for 15 minutes.
Bon Appétit!
