Vegetable Stuffed Eggplant with Vinaigrette

· March 29, 2019
This vegetable stuffed eggplant recipe is very easy to prepare and it tastes amazing. Give it a try!

Vegetable stuffed eggplant can be made many different ways, and all of them taste really great. The awesome thing is that this meaty vegetable will help satisfy your appetite in a really healthy way.

The following recipe is very nutritious since it has all the health benefits of eggplants, as well as those of other vegetables. Among these benefits are those from fiber, potassium, vitamin B and C, calcium and iron.

Since this vegetable has a meat-like consistency, you can fill it with a lot of different things. Depending on how you cut it, you can also fill it difference ways. For example, if you cut it in half, you’ll be able to fill it with something much juicier than if you were to cut it into slices. The first type of cut is much better for holding liquids.

Next, we’ll take a look at how to make this recipe.

Vegetable Stuffed Eggplant

This is a recipe for vegetable stuffed eggplant.

Ingredients (for 4 people)

  • 1 leek
  • 2 garlic cloves
  • Olive oil
  • 2 tablespoons of basil (30 g)
  • 6 carrots
  • 4 eggplants (about 400 g)
  • 1 large tomato
  • 1 cup of spinach (30 g)
  • 1/2 cup of bread crumbs (80 g)
  • 3 piquillo peppers 
  • Condiments: Coarse salt, fresh parsley
  • Optional: Black pepper, parmesan cheese or grated mozzarella

Discover: 4 Low-Calorie Vegetable Recipes

Preparation

  1. Preheat the oven to 180 C.
  2. Wash and drain the eggplants. Next, remove the stem and cut it down the middle. Make a cross section in the pulp (not too deep). That way, the pulp should have several sections.
  3. Put the eggplants on a baking sheet and put the coarse salt around them. The concave side (where the pulp is) should be facing up. Once they’re ready, salt them on top with some fine salt and add a few drops of oil.
  4. Then, put them in the oven for 20 to 25 minutes. 
  5. After that time, let them cool at room temperature and, carefully remove the pulp. You’ll want to remove it but set it off to the side.
  6. Next, wash, peel and cut the carrots into small cubes. Also, clean the leek well and cut it into rings.
  7. Chop the tomato into slices and the piquillo peppers julienne style.
  8. Add a little oil to a skillet and preheat it.
  9. Sauté the carrots, leeks, tomatoes and peppers. Finally, add the spinach and garlic.
  10. When the garlic is golden, season with a pinch of fine salt and chopped parsley.
  11. Let everything cook for 10 minutes.
  12. Mix the sautéed vegetables with the eggplant pulp that you previously set aside.
  13. Place the filling inside of the eggplants and then cover them.
  14. Chop the garlic clove and crush it well. Then, chop the basil into small pieces.
  15. In a bowl, mix the breadcrumbs with the well-crushed garlic.
  16. Cover the eggplants with a layer of the bread, basil and garlic mixture, add a drop of oil, then put it in the oven for another 5 minutes. 
  17. When it’s time to serve, you can add a touch of Parmesan cheese or grated mozzarella to give it a fresh touch. You can also add the cheese in the previous step so that it melts into the rest of the ingredients.

Read this article:What are The Healthiest Cheeses for Our Body?

Vegetable Stuffed Eggplant with Vinaigrette

These are two eggplants.

As you saw in the previous recipe, you can make stuffed eggplants in no time at all, and it’s very simple. Although we showed you one of the more popular filling options, you can also change it up.

Now we’ll show you a recipe that has a particular dressing: vinaigrette.

Ingredients (for 4 people)

  • Olive oil
  • 4 eggplants (about 400 g)
  • 1 sliced onion
  • 2 red peppers
  • 2 yellow peppers
  • 1 tin of mushrooms (125 g)
  • 3 tablespoons of spicy paprika (30 g)
  • 3 tablespoons fresh rosemary (45 g)
  • 2 tablespoons of red vinegar (30 ml)
  • Condiments: Salt, black pepper

Preparation

  1. Preheat the oven to 180 C.
  2. Wash, drain and cut the two peppers into small cubes.
  3. Next, cut the eggplants the long way, just down the middle, as with the previous recipe. Then, carefully extract the pulp and save it.
  4. Wash, drain and then cover the peppers with a little olive oil.
  5. Put the eggplant shells and the peppers in the oven for 10 minutes.
  6. Cut the onion into small cubes and sauté them in a skillet that’s lightly greased with olive oil.
  7. In a small bowl, mix the vinegar with the spices and the spicy paprika. Stir for a bit, then add the rosemary.
  8. Drain the mushrooms and then cut them into small pieces.
  9. Add the mushrooms and the vinaigrette to the eggplant pulp and stir well. Then, add the sautéed onions.
  10. Take the vegetables out of the oven and let them cool at room temperature for a few minutes. Once they’ve cooled a bit, cut the peppers into small cubes. 
  11. Add the pepper cubes to the eggplant pulp and stir everything again.
  12. Finally, fill the eggplants and serve.

This vegetable stuffed eggplant recipe is very simple to make. Although the original recipe says that you should stuff them “canoe” style (cut in half the long way), you can also try slicing them or wrapping the vegetables in them, like we said before. The filling and the way you prepare it will still be the same. The only difference will be the way you cut the eggplants.

That way, you’re free to decide how to serve your delicious dish!