Today I am presenting the recipe for baked stuffed eggplants without meat, a wonderful side dish or main course, with a few simple ingredients you will get a dish to savor! Do you have vegetarian or vegan friends? If the answer is yes, then you should know these stuffed eggplants are also a vegetarian/vegan dish, making them perfect for everyone, even during dinners with company! They pair perfectly with main courses, especially meat ones.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 342.85 (Kcal)
- Carbohydrates 33.16 (g) of which sugars 16.72 (g)
- Proteins 5.12 (g)
- Fat 23.48 (g) of which saturated 3.91 (g)of which unsaturated 6.75 (g)
- Fibers 9.40 (g)
- Sodium 860.44 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing Stuffed Eggplants Without Meat
- 1 eggplant (medium-sized striped (about 13 oz))
- 3/4 cup cherry tomatoes
- 3/4 cup black olives (pitted)
- 3/4 cup carrots
- 2 tbsp breadcrumbs
- 1 pinch salt
- 2 tbsp extra virgin olive oil
Useful Tools for Preparing Baked Stuffed Eggplants
- Kitchen Scale
- Bowl
- Cutting Board
- Knife
- Baking Tray
- Spoon
Recipe Preparation
Wash and dry the eggplant well, cut it lengthwise leaving the stem attached.
Scoop out the inside of the eggplant using a spoon, chop the pulp coarsely and place it in a bowl.
Wash and chop the cherry tomatoes and carrots, also chop the pitted olives (and drain them from their preservation liquid), add the mixture to the bowl with the eggplant pulp.
Season everything with a pinch of salt, mix well, place the hollowed-out eggplants in a baking tray, fill with the prepared filling, sprinkle breadcrumbs and olive oil on top.
Heat the oven to its highest temperature (static oven), and once hot, bake the stuffed eggplants. Cook for 30 minutes (always check the cooking as each oven is different), and voilà, they are now ready to be enjoyed, great both hot and cold!
Advice
If you have leftover filling, you can use it to sauce some pasta. Just cook it in a pan with a drizzle of oil and a bit of tomato sauce.
