The stuffed eggplants with cherry tomatoes and mozzarella are the symbol of summer and that Mediterranean cooking that warms the heart. In this tasty recipe, the eggplant is not only a container but becomes an integral part of a melty and fragrant filling, made even more appetizing by the crunchy note of the breadcrumbs. It is a complete vegetarian main course and very showy, perfect to serve during a terrace dinner or as a rich starter. The double oven baking is the technical secret to obtaining a very soft flesh that pairs perfectly with the freshness of the cherry tomatoes and the creaminess of the mozzarella.
If you like eggplant recipes try the my-style eggplant parmigiana, skillet eggplant parmigiana, stuffed eggplant roll or the chickpea and eggplant salad.
HERE you find the best second courses
OTHER RECIPES WITH EGGPLANT
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for your eggplants
- 4 eggplants
- 7 oz mozzarella for pizza (block)
- 11 oz cherry tomatoes
- to taste salt and pepper
- to taste extra virgin olive oil
- A few leaves basil
- 2 tablespoons breadcrumbs
Steps to prepare stuffed eggplants with cherry tomatoes and mozzarella
To begin your tasty recipe, thoroughly wash the eggplants, cut them in half lengthwise and remove the green stem. With the tip of a knife, score the flesh in a diamond pattern, being careful not to pierce the skin. In a small cup, mix extra virgin olive oil, salt and pepper, then use this mix to generously season the scored surface. Place the eggplants on a baking tray and bake at 356°F, fan-assisted (convection), for about 30 minutes. This step is essential: the flesh must become very soft so it can be easily scooped out.
While the eggplants are in the oven, prepare the filling. Dice the mozzarella and the cherry tomatoes, trying to keep uniform sizes for an even distribution of flavors. Put everything in a large bowl and dress with a drizzle of oil, salt and pepper. Aroma with basil leaves torn by hand to release all the essential oils and enrich with the breadcrumbs, which will absorb the moisture released by the tomatoes during baking, making the filling more substantial.
Once the eggplants are soft, remove them from the oven and, using a spoon, scoop out the flesh and mix it with the tomatoes and mozzarella. Be careful to leave the skin intact, which will act as the “boat” for your dish. Lightly salt the inside to season the base and fill with the mixture obtained by mixing the cooked flesh with the tomato and cheese mixture. The eggplant flesh, now velvety, will bind all the ingredients perfectly.
We arrive at the final technical touch: place the boats back on the tray and bake again for 15-20 minutes at 356°F, fan-assisted. During this second stage, the mozzarella will melt creating an irresistible stretchiness and the breadcrumbs will form a delicious golden crust on top. You can serve them piping hot and melty for maximum effect, or warm when flavors have settled further. The aroma that will fill the kitchen will be simply delicious!
Tips for a perfect result
Dry mozzarella: Using pizza mozzarella (the block type) prevents the filling from releasing too much liquid, keeping the eggplant boat firm and not watery.
Deep scoring: The closer and deeper (without piercing the skin) the diamond cuts are, the more evenly the flesh will cook and the easier it will be to scoop out.
Eggplant varieties: For this recipe, baby eggplants or long dark eggplants are ideal, as they have sweet flesh and few seeds.
Tasty variations
Mediterranean touch: Add a tablespoon of desalted capers and some chopped black olives to the filling for an extra savory kick.
Cheesy note: Sprinkle the surface with grated Parmesan along with the breadcrumbs for an even more flavorful and crunchy gratin.
Oregano aroma: If you don’t have fresh basil, dried oregano pairs magnificently with the tomato and mozzarella duo.
Storage
In the fridge: Stuffed eggplants can be stored in an airtight container for 2 days.
How to reheat: I recommend reheating them in the oven for 5-10 minutes at 320°F rather than using the microwave, so as to restore crispness to the skin and make the mozzarella stretch again.
Now it’s your turn!
Don’t you think these eggplants are beautiful to look at as well as delicious? It is the tasty recipe perfect to amaze your readers with a humble ingredient transformed regally. Have you already tried serving them as a main course or do you see them better as a rich side dish? Tell me in the comments, your creativity in the kitchen is the soul of our blog!
FAQ (Questions & Answers)
Can I bake them in a conventional (static) oven?
Certainly, increase the temperature to 374°F and keep an eye on the browning, it may take a few extra minutes.
The eggplants are bitter, what should I do?
If you have time, after cutting them in half, sprinkle them with coarse salt and let them sweat for 30 minutes, then rinse and proceed with the recipe.
Can I prepare them in advance?
Yes, you can do the first bake and prepare the filling in advance, then stuff and bake at the last moment.
