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Stuffed Roasted Eggplants

This dish features halved eggplants roasted until tender and slightly browned, then filled with a savory mixture of herbs, spices, and vegetables. The roasted eggplant shells serve as natural bowls, showcasing a vibrant, hearty filling with a contrast of crisp edges and soft insides, resulting in an visually appealing and flavorful plant-based meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small eggplants preferably medium-sized
  • 2 cloves garlic minced
  • 1 cup chopped vegetables such as bell peppers, zucchini, or tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • Fresh parsley or cilantro for garnish herbs

Equipment

  • Baking sheet
  • Knife
  • Spoon
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and scoop out most of the flesh into a bowl, leaving a small border to keep the shells sturdy. Drizzle the shells with a bit of olive oil and place them cut-side up on a baking sheet.
  2. Roast the eggplant shells in the oven for about 20 minutes, until they are fragrant and just starting to brown around the edges.
  3. Meanwhile, chop the reserved eggplant flesh into small pieces. Sauté the minced garlic and chopped vegetables in a skillet with olive oil over medium heat until softened and fragrant, about 5-7 minutes. Add the chopped eggplant flesh and ground cumin, stirring to combine. Cook until everything is heated through and the mixture is slightly thickened.
  4. Season the mixture with salt and pepper to taste. Remove from heat and stir in freshly chopped herbs like parsley or cilantro for a fresh flavor boost.
  5. Once the eggplant shells are roasted and cool enough to handle, gently spoon the filling into each half, pressing it in gently to pack the mixture and fill the shells completely.
  6. Return the stuffed eggplants to the oven and bake for an additional 10 minutes, until the filling is heated through and slightly browned on top.
  7. Take them out of the oven and let them cool for a few minutes. Garnish with chopped herbs for a fresh, colorful final touch.

Notes

Feel free to customize the filling with your favorite vegetables or spices. For extra richness, add a splash of vegan cheese or a drizzle of tahini before serving.