Stuffed eggplant with autumn vegetables you can get in every grocery shop is one of the most tasty dishes for light dinners or hot starters. I love it!!! Eggplant is famous for low in saturated fat and cholesterol. It is also a good source of Vitamin K, Vitamin B6, Potassium and Manganese. Perfect dish for vegetarians, you don't need to add small sausage if you don't like. All vegetables provide you with vitamines and fibers. It takes only about one hour to prepare.
Prep Time: 10 minutes
Wait Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
- 2 mid size eggplants cut into halves
- 1 Tbsp capers
- 1/2 red pepper - chopped
- 1/2 green pepper - chopped
- 3 Tbsp crumbled bread
- 1 large tomato - chopped
- 2 spring onions - finely chopped
- 4 Tbsp finely hashed chives
- 150-200 g grated mozzarella cheese
- 3 small pepperoni sausages - in slices - optional
- 8 champinions - sliced
- 1 egg
- 1 Tbsp dried oregano
- sea salt and freshly ground black pepper
- 4 Tbsp extra-virgin olive oil
Method:
1. Wash eggplants well and cut into halves. Season with a sea salt and leave aside for 30 minutes. After that time you will see spots of water on your eggplant - remove it well with a paper towel. That way you will ensure your eggplant won't have bitter taste anymore.
2. Once eggplant is ready, scoop out the pulp leaving about 0.5 cm pulp around the skin. We will fry the pulp on the olive oil later.
3. In a heavy skillet, heat the oil and saute the onion with eggplant pulp, champinions and little sausage (optional) until onion turns yellow-gold. Add some salt and freshly ground pepper with oregano.
4. Add chopped red and green pepper mixed with chopped tomato. You can add more ground pepper and a bit more salt if you wish. I like to make it a bit more spicy. Keep frying for approx. 5-7 minutes until vegetables turn tender. Leave aside to cool down.
5. Once your vegetables cool down a bit, add capers, hashed chives, whisked egg, 3/4 of grated mozzarella and crumbled bread. Mix well with a spoon.
6. Stuff the eggplant halves with vegetable and cheese pasta and spring remaining mozzarella over the top of each.
7. Pre-heat the oven to 180 C. Place stuffed eggplants on a large non-stick dish and bake for approx 50 minutes, or until eggplants become tender and cheese stuffing turns gold.
8. Serve hot with a glass of good wine.
ENJOY!!!
