Do you have guests for dinner and want to serve a memorable meal? If the answer is yes, then you have come to the right place. Here you will find the right recipe. Or that of stuffed eggplant, which are a real treat that you cannot resist.
In fact, you can serve them as a starter or as a side dish, and in both cases you will have a hit with your guests, who will be happy to eat and satisfied at the end. Moreover, eggplant cooked in this way is very suitable for those who follow a controlled diet as well as for those who follow a vegan diet. It does not contain any ingredients of animal origin.
And, to complete this fantastic picture, we cannot fail to mention the preparation, which is very simple and just as quick. This means that you don’t have to spend too much time behind the stove in the kitchen.
Stuffed eggplant recipes, better than fried
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: about 12 pieces
Calories: 30 per piece
7 cherry tomatoes (alternatively 2 large) diced
1 large eggplant
1 coarsely chopped onion
1 minced garlic clove
20 ml of olive oil
Just enough chopped parsley
Just enough oregano
Just enough salt and pepper
- Wash the eggplant, dry it and cut it into slices of about 1 centimeter thick, then place them in a dripping pan lined with grease proof paper.
- Pour 2 tablespoons of oil in a bowl, add salt and pepper, mix with a brush and after salting the surface of the eggplants, brush them lightly and put them in the oven at 200°C for 20 minutes.
- In the meantime, pour a little oil in a non-stick pan, fry the garlic and onion for 3 minutes, add the tomato, salt, pepper and oregano, stir with a wooden spoon and cook for 10 minutes, adding the parsley halfway through cooking.
- Finally, let the eggplants cool down, fill them halfway, then close the part without filling, put them on a plate and serve.