The stuffed eggplants with vegetables and bacon are incredibly tasty and very easy to make, with few and simple ingredients that you can change based on what’s in your fridge, making it a great way to clear out leftovers.
Everyone, including kids, will love them; they are delicious hot and steaming but also at room temperature, so I really recommend them. We often make them at home and freeze them so that we have them ready. When we don’t want to cook, we take them out a few hours before and heat them in the oven or in a pan with a lid, and they taste as though freshly made, or even better.
Let’s find out how to prepare the stuffed eggplants with vegetables right after the photo, but first, take a look at the other stuffed eggplant recipes below!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Stuffed Eggplants with Vegetables
- 4 round eggplants
- 1 Tropea red onion
- 8 cherry tomatoes
- 2 carrots
- 5.3 oz smoked bacon
- 4.9 oz mozzarella
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons extra virgin olive oil
Preparation of Stuffed Eggplants with Vegetables and Bacon
To prepare the stuffed eggplants with vegetables and bacon, first cut the eggplants in half lengthwise.
Make cuts into the flesh without cutting all the way through and cook them on the flesh side in a lightly oiled pan for 10 minutes.
Once they are partially cooked, remove the flesh, leaving just over a quarter of an inch of flesh around.
Peel the carrots and cut them into pieces, cut the cherry tomatoes into halves or quarters if they are too large, and roughly slice the onion.
In the same pan where you pre-cooked the eggplants, add 2 tablespoons of oil and cook the vegetables, stirring often to prevent burning.
Add the eggplant pieces you removed, salt and pepper.
Just before the end of cooking, add the cherry tomatoes.
The vegetables should be cooked but still al dente because they will finish cooking in the oven, so turn off the heat and let them cool slightly.
Mix the cooled vegetables with the bacon cut into cubes and the mozzarella into pieces.
Salt and pepper the inside of the eggplant shells and stuff them with the vegetables and bacon, making a small mound on top.
Bake in a preheated oven at 356°F for at least 20 minutes, checking the cooking level, and if they brown too much on top, cover them with aluminum foil.
Take them out of the oven, let them rest for 5 minutes before serving, and..
ENJOY YOUR MEAL
How to Store Stuffed Eggplants with Vegetables
You can store stuffed eggplants with vegetables in the refrigerator in an airtight container for 2 days.
If you want, you can freeze them, removing them from the freezer a few hours before heating them in the microwave or in a pan.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
