The stuffed eggplants with vegetables and cheese are also a great dish for recycling, you know when you have leftover cooked vegetables or cheese bits in the fridge and don’t know what to do? Here come the stuffed eggplants to the rescue, which will be a delightful single course enjoyed by both adults and children alike.
They are really prepared with very little effort and are always liked. Moreover, depending on the vegetables you use, you can have a different dish each time to surprise everyone at the table.
Curious? Let’s find out how to prepare stuffed eggplants with vegetables right after the photo!!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for Stuffed Eggplants with Vegetables and Cheese
- 4 black oval eggplants
- 3 carrots
- 10 cherry tomatoes
- 1 zucchini
- 3.5 oz black olives
- 1 clove garlic
- 1 milk roll
- 3 tablespoons extra virgin olive oil
- 3.5 oz provola cheese
- 2 pinches salt
How to Prepare Stuffed Eggplants with Vegetables
To prepare the stuffed eggplants with vegetables, first cut the eggplants lengthwise, then scoop out the flesh with a spoon, leaving about 0.4 inches around.
Salt the inside of the eggplants and turn them upside down to remove bitterness.
Chop the flesh of the eggplants, slice the other vegetables into slices or small pieces and sauté everything with a little EVO oil in a pan until they are soft but not colored.
Take the crumb from the milk roll and make it into pieces, mix it with the still hot vegetables in the pan so it absorbs the cooking liquids.
Add the olives cut into pieces.
Once the vegetables have cooled slightly, salt and pepper if you like.
Cut the cheese into pieces and mix half with the vegetables.
Preheat the oven to 356°F, then fill the eggplant boats, pressing the filling well, and distribute the remaining cheese on top.
Cook the stuffed eggplants with vegetables for at least 35 minutes, making sure the cheese doesn’t color too much; otherwise, cover the baking tray with a sheet of parchment paper.
Once cooked, remove from the oven, let rest for 5 minutes before serving, and…
ENJOY YOUR MEAL
How to Store Stuffed Eggplants with Vegetables
Store the stuffed eggplants for 2 days in the refrigerator in an airtight container.
You can freeze the eggplants and then reheat them in a pan once thawed.
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