Stuffed eggplants

This stuffed eggplants is perfect as a garnish, but also on its own, if you're having a no meat day or if you're a vegetarian.
It adapts easily to our taste and it's also a vegetable savior because it's easy to make with the vegetables that are in the fridge.

Serves 4

Cooks In 1 hour(s)

Difficulty Easy

Category vegetarian, garnish

Cuisine Mediterranean

Eggplant Vegetarian Vegetables Dinner Garnish

Ingredients

2 eggplants

1 onion

2 larger carrots

Half of red bell pepper

1 small zucchini

100 ml tomato sauce

100 ml water

200 g of grated cheese

Small branch of fresh sage, thyme and rosemary

To taste salt, pepper, nutmeg, ginger, oregano, basil, parsley

Method

Preheat the oven to 180 degrees.

Clean the aubergines, cut off the ends of them and then cut them in half vertically.

Cut a kind of grid pattern on the surface of the vegetables leaving a small marge (apr. 1/4 inch), but be carful not to cut a hole in the bottom of them. Oil them with olive oil.

Prepare an oven plate with olive oil and place the prepared eggplants and the fresh herbs in it. Spice it with salt and pepper, pour a little water into the oven plate, cover it with aluminium foil and stew it during 30-35 minutes.

While the eggplants are in the oven, prepare the filling. Chop the onion, the carrots, the zucchini and bell pepper and sauté them in a pan in some olive oil.

Season it (to taste) with salt, pepper, nutmeg, ginger and green spices, and add the tomato sauce and some water in it.

Cook it during 10-15 minutes (until the water disappears).

When the eggplants are soft, make a hole carefully using a spoon in the middle of them.

Place some grated cheese, and the filling and the rest of the grated cheese into the holes.

Put the oven plate back in the oven and bake them until the cheese is golden brown.

tip

After removing the aluminium foil remove the fresh herbs from the oven plate too because they can burn easily and they can give a different flavor to the food.