How to Make Easy Stuffed Eggplant (Vegetarian and Non-vegetarian)
Crispy, Aromatic Baked Stuffed Aubergine: An Incredibly Versatile Dish
Eggplant is also known as aubergine.
I created this recipe by combining the techniques used for an Italian dish called Melanzane alla Parmigiana and a Turkish dish called Imam Bayildi (which, roughly translated, means "the Imam fainted with pleasure!"). It is nourishing and filling, and makes a complete, delicious vegetarian meal; or it can be used as a starter or accompaniment to another dish, such as meat.
Crispy, aromatic, Baked Stuffed Aubergine - Delicious!
At the bottom of this page I have added two YouTube videos, one about how to cook Melanzane alla Parmigiana and the other of how to cook Imam Bayildi.
- Medium Saucepan
- Cheese Grater
- Kitchen Knife
- Chopping Board
- Baking Dish
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- 2 Small or 1 Large Eggplant(s)
- 2 Tomatoes (Medium or Large) or 1 Tin of Chopped Tomatoes
- 1 Small Courgette (optional)
- 1 Onion
- 1 or 2 cloves of garlic
- 2 ozs. Grated Cheddar Cheese
- Pinch of Salt
- Mixed Herbs or chopped Marjoram or Coriander Leaves
- 1 clove
- Fresh or crushed Chilli or Chilli Powder to taste
- 1 - 2 Tablespoons of breadcrumbs
- NB: Accurate quantities are not particularly important, and you can vary the ingredients according to taste or availability
Preparation of the Eggplant and Stuffing
- Cut the eggplant in half lengthways. Make criss-cross cuts into the eggplant flesh, taking care not to pierce the skin.
- Sprinkle the exposed eggplant flesh with salt and leave for up to 30 minutes (to draw out the bitter juice).
- Meanwhile peel the onion and chop into fairly small pieces. Fry the onion gently in a saucepan with 1 tablespoon of olive oil until translucent and golden.
- Add finely chopped garlic.
- Rinse the eggplant in water, squeezing to remove the bitter juice, then with a knife, dig out most of the flesh trying not to the skin, add the flesh to the saucepan, and place the empty skins into a baking dish which should be put in the oven on Gas marked 7 for about 5 minutes.
- Add chopped courgette to the saucepan (optional).
- Chop the tomatoes into small pieces and add them to the onions, together with a tablespoonful of water, and add salt and the other flavorings; continue cooking for about five minutes until the mixture is soft.
- Remove the partially-cooked skins from the oven and fill with the mixture from the saucepan.
- Pour a tablespoonful of water over the top and in the dish.
- Spread breadcrumbs over the top and cover with grated cheese.
- Bake the stuffed eggplant in the oven for about 20 minutes until lightly browned on top.
Stuffed Eggplant Sprinkled With Breadcrumbs And Grated Cheese
This egg plant or aubergine dish can be served hot, lukewarm or at room temperature
In the Mediterranean, lukewarm is fine, but then their weather is hot. Personally I prefer it piping hot and straight from the oven.
It's nice served with rice.
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