The grilled stuffed long eggplants are a vegetable-rich side dish that we can dress with a simple vinaigrette of vinegar and extra virgin olive oil, but also with Genoese pesto or accompany with a Middle Eastern sauce like tzatziki and mint raita.
The primo sale cheese is very light and not too flavorful and if you wish, we can replace it with raspadura, which are thin shavings of Parmesan cheese that add more flavor and also more calories clearly … (primo sale 100 grams 250 calories raspadura same weight 384 calories)
I leave you with the recipes of other stuffed vegetable dishes like:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 eggplants (long black)
- 1/2 block cow primo sale cheese
- 1/2 cucumber (peeled and diced)
- 4 cherry tomatoes (red)
- 4 cherry tomatoes (yellow)
- 1/2 yellow bell pepper
- 4 green olives (chopped)
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Tools
#ADV
- Grills
- Parchment Paper
Steps
1) For this eggplant-based recipe first, I preheat the oven to 392°F in static mode.
2) I wash, remove the stalk, and cut the eggplants in half.
3) With a sharp knife, I score the flesh in a grid pattern and brush with EVO oil.
4) I line a baking tray with parchment paper and arrange the black long half eggplants flesh side down, baking for about 20/25 minutes, checking frequently to prevent burning and ensuring they’re well grilled.
5) While the black long half eggplants bake in the oven, I place diced primo sale cheese, chopped basil, washed and quartered cherry tomatoes, cucumber, and bell pepper cleaned of filaments and sliced into cubes into a bowl, maybe not as large as I did😁!
6) Once the eggplants are cooked, I stuff them with the raw vegetable mix, drizzling everything with extra virgin olive oil and seasoning with salt.
7) Cover with plastic wrap if not eating immediately and place in the refrigerator.
Ready for tasting?? Enjoy your meal!
Annalisa
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Annalisa says…
I created this side dish envisioning it served at room temperature, but nothing prevents us from adding a slice of melting cheese like scamorza or provola after filling the half eggplant with vegetables and baking it for a few minutes!
