You should know that I am passionately fond of eggplants, I prepare them in every possible way, one of my specialties is the skillet stuffed eggplants with tomato, every time I prepare them, everyone at home loves them and always asks for seconds! To prepare them best, you need a skillet with a glass lid and steam vent, very useful for cooking without fats!
Other eggplant recipes you might like:
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Eggplants with Tomato
- 1 round eggplant (about 12 oz in weight)
- 1 1/4 cups tomato puree
- 1 egg
- 7 tablespoons cheese (grated)
- 2 tablespoons extra virgin olive oil (for the filling)
- 2 tablespoons extra virgin olive oil (to use before cooking)
- to taste salt
- to taste pepper
- 1 clove red garlic
- 6 leaves basil (fresh)
- 1/2 cup water
Tools
- Skillet
Preparation of Stuffed Eggplants with Tomato
Clean, wash, and dry the eggplant, then cut it in half and hollow out each half by scooping out the flesh; you should obtain 2 empty shells, do not discard the flesh!
In a bowl, combine the finely chopped eggplant flesh, tomato puree, grated cheese, minced garlic, coarsely torn basil, 2 tablespoons of oil, salt, and pepper, and mix everything well to blend the ingredients into a homogeneous mixture.
Place the empty eggplants in a skillet, then pour the mixture into the eggplants, half in each empty shell, and pour the remaining oil on top.
Add the water to the skillet and place it on medium heat, cover with the glass lid with steam vent (essential for this recipe).
Cook the stuffed eggplants for 45 minutes, always checking the cooking, if you see the bottom dry after half the cooking time, add a little more water. A tip for you: when the flesh is “transparent” and the skin has changed color, the eggplants are cooked, serve them hot or cold, they are delicious either way! Enjoy your meal!
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