Baked stuffed eggplant : mix of carbohydrates, protein and healthy fats…
I’d eat eggplant every day now, too, and I’ve made a splash at the table-I’m making them again tonight!
This recipe offers a balanced mix of carbohydrates, protein and healthy fats, making it a great healthy meal option. Thanks to the use of light mozzarella cheese and eggplant, it is also suitable for those trying to maintain or lose weight.
The ingredients are rich in nutrients and antioxidants that help protect the body. It can be customized with other vegetables or spices as desired, adapting to everyone’s personal taste. In summary, this recipe is not only tasty but also offers a number of health benefits, making it an excellent choice for a healthy, balanced diet.
Ingredients :
- 8 slices of large aubergine/eggplant
- 200g (7 oz) cherry tomatoes, cut into pieces
- 140g (5 oz) light mozzarella, drained and diced
- 50-60ml (3-4 tablespoons) extra virgin olive oil
- 20g (¼ cup) breadcrumbs, plus extra as needed
- 1 tablespoon capers
- Oregano, to taste
- Pepper, to taste
- Salt, to taste
How to make Baked stuffed eggplant:
- First pour the extra virgin olive oil into a bowl, add the salt and oregano, stir and set aside for a moment.
- Now peel the eggplants, cut them (lengthwise) into slices about 1 centimeter thick and lay them on a drip pan lined with parchment paper.
- Brush them on both sides with the flavored extra virgin olive oil, then bake (hot oven) in fan mode for 15 minutes at a temperature of 190°C.
- Place the chopped cherry tomatoes in the remaining flavored extra virgin olive oil, add 20 g breadcrumbs, capers, pepper and mix well with a spoon.
- Now bake the eggplants, stuff them with the diced mozzarella, a spoonful of tomatoes and sprinkle with a handful of breadcrumbs.
- Finally bake in a preheated oven for 15 minutes at a temperature of 190°C, when done let the stuffed eggplants cool for a moment and serve.
Bon Appétit!
