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 arises from the idea of using a superfood that is still little known but very interesting in cooking: teff.
Teff is a cereal naturally gluten-free, rich in fiber, vegetable proteins, and minerals such as calcium, iron, and magnesium.
In this recipe, I turned it into a sort of rustic and flavorful cream with which I filled the eggplants, adding cherry tomatoes, olives, and a touch of Parmesan to make the filling even tastier.
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 yet light dish, suitable for a summer lunch or a vegetarian dinner. It can also be served at room temperature, which makes it perfect to prepare in advance.
Stuffed eggplants with teff cream are also a great way to value seasonal vegetables in an alternative and creative way, and they are suitable even for those following a meat-free diet or looking for a detox meal that is not mundane.
Try them with a simple green salad or with cold grains for a complete meal, or cut them in half and serve them as an appetizer or a delicious side dish: they are versatile, economical, and will please even those who do not yet know teff.
A simple, genuine, and surprising dish that you will gladly make again.
READ THE F.A.Q. AT THE END OF THE RECIPE.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Electric Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 eggplants
- 3/4 cup teff
- 1 tsp tomato paste
- 1 tbsp extra virgin olive oil
- basil
- garlic powder (or fresh)
- salt
- 3/4 cup water (to cook the teff)
Tools
- Chopper
Steps
Cook 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 chopper cup with the garlic powder.
Add the tomato paste as well.
Add the washed and torn basil leaves.
Chop/blend until you get a ‘rustic’ cream.
Stuff the eggplants between each slice with the teff cream.
Add the sliced cherry tomatoes with a slight pressure.
Place the eggplants in an ovenproof dish, salt them, drizzle with a little oil, and bake in a hot oven at 356°F (180°C) for 40/45 minutes. Or in an air fryer (if spacious or with smaller eggplants 356°F (180°C) for about 20 minutes).
Tips:
If you have some leftover filling, use it to top bruschetta 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 (Questions and Answers)
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?
It’s better not to: teff, once cooked, loses its texture if frozen.
Can I substitute teff?
You can try with quinoa or millet, although the texture might be slightly different.
