Baked Stuffed Eggplants : Skip Frying and Bake Them Instead.Delicious and Light…
Once you’ve tasted baked stuffed eggplants (aubergines), you won’t be able to stop eating them. They’re a truly exquisite dish that satisfies the palate and never disappoints.
Baking doesn’t require excessive additional fats, making this dish healthier compared to cooking methods that involve frying. Stuffed eggplants can be customized with a variety of ingredients, such as herbs and spices, to further increase their nutritional benefits and flavor.
Ingredients :
- 3 medium eggplants (aubergines)
- 1 green bell pepper (capsicum), sliced
- 1 green onion, chopped
- 14 oz (400g) lean ground meat
- 14 oz (400g) canned peeled tomatoes
- 5.3 oz (150g) light cheese (e.g., mozzarella)
- 3.4 fl oz (100ml) water
- 1 garlic clove, grated
- 3 tablespoons extra virgin olive oil
- Chopped parsley, to taste
- Sweet paprika, to taste
- Salt and pepper, to taste
How to make Baked Stuffed Eggplants:
- Trim the eggplants, halve lengthwise, score the surface, drizzle with olive oil, and season with salt.
- Line a baking sheet with parchment paper, place eggplants cut-side down, and bake at 350°F (180°C) for 25-30 minutes.
- In a non-stick pan, brown the ground meat with olive oil.
- Add chopped green onion and grated garlic. Stir in peeled tomatoes and water. Season with salt, pepper, and paprika.
- Cover and cook on medium heat for 15 minutes.
- Scoop out the eggplant flesh and mix it with the meat in the pan. Cook for a few more minutes.
- Place the eggplant shells on a lined baking sheet. Fill with the meat mixture and sprinkle with grated cheese. Arrange sliced bell pepper around the eggplants and drizzle with olive oil.
- Bake at 350°F (180°C) for 15-20 minutes.
- Garnish with chopped parsley before serving.
Enjoy this balanced, nutrient-rich dish as part of a healthy, varied diet!
