The stuffed eggplants with teff cream are an original, healthy, and light recipe, perfect for those who want to bring a vegetarian dish rich in flavor and nutritional properties to the table. This version stems from the idea of using a superfood that is still little known but very interesting in the kitchen: teff.
Teff is a naturally gluten-free cereal, rich in fibers, vegetable proteins, and minerals such as calcium, iron, and magnesium.
In this recipe, I’ve turned it into a kind of rustic and tasty cream with which I’ve filled the eggplants, adding cherry tomatoes, olives, and a touch of Parmesan to make the filling even more delicious.
I chose to bake the eggplants, but if you have space or prefer, you can also use an air fryer.
The final result is a balanced, filling but light dish, suitable for a summer lunch or vegetarian dinner. It can also be served at room temperature, making it perfect for preparing in advance.
The stuffed eggplants with teff cream are also a great way to enhance seasonal vegetables in an alternative and creative way, and they are also suitable for those following a meat-free diet or looking for a detox meal that’s not banal.
Try them with a simple green salad or cold grains for a complete meal, or cut them in half and serve them as an appetizer or tasty side dish: they are versatile, economical, and will please even those who don’t yet know teff.
A simple, genuine, and surprising dish that you’ll want to make again.
READ THE FAQ AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Vegetarian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 eggplants
- 100 g teff
- 1 tsp tomato paste
- 1 tbsp extra virgin olive oil
- basil
- garlic powder (or fresh)
- salt
- 200 ml water (for cooking the teff)
Tools
- Food Processor
Steps
Boil the teff in salted water following the instructions on the package; it basically needs to absorb the water.
Wash the eggplants and slice them into a fan shape without cutting all the way through.
Place the teff in the food processor cup with the garlic powder.
Add the tomato paste as well.
Add the washed and torn basil leaves.
Chop/blend until you obtain a ‘rustic’ cream.
Fill the eggplants with the teff cream between each slice.
Add the sliced cherry tomatoes by pressing lightly.
Place the eggplants in a baking dish, salt, drizzle with a little oil, and bake in a preheated oven at 356°F for 40/45 minutes. Or in an air fryer (if large enough or with smaller eggplants 356°F for about 20 minutes).
Tips:
If you have some filling left over, use it to top bruschettas or crostini; it’s delicious!
For a spicier touch, add curry or sweet paprika to the filling.
Serve the stuffed eggplants with steamed potatoes or a fresh salad.
FAQ (Frequently Asked Questions)
Can I prepare them in advance?
Yes, cook them and then keep them in the fridge in an airtight container for 2 days. Warm them slightly before serving.
Can they be frozen?
Better not: teff, once cooked, loses consistency if frozen.
Can I replace the teff?
You can try with quinoa or millet, although the texture might be slightly different.
