Eggplants stuffed with cherry tomatoes, a delicious and simple dish to make, baked in the oven but also perfect for the air fryer.
The trick to achieving a satisfying final result is to pre-cook the eggplants to soften the core and use it later for the filling.
Eggplants are among my favorite summer ingredients, easy to find, practical, and economical, sometimes I buy a little more and prepare and freeze them, so I have a tasty supply for a few months.
Below, I leave you my favorite eggplant recipes, each one better than the last.
- Cuisine: Italian
Ingredients
- 2 oval black eggplants
- 4 tablespoons extra virgin olive oil
- 2 pinches fine salt (for the eggplants)
- 2 pinches fine salt (for the cherry tomatoes)
- 2 tablespoons breadcrumbs
- 2 tablespoons cheese (grated)
Tools
- 1 Knife
- 1 Chopping board
- 1 Baking tray
- 1 Parchment paper
- 1 Brush
- 1 Bowl
- 1 Spoon
Steps
To make Stuffed Eggplants with Cherry Tomatoes, first wash the eggplants, cut them in half, and make incisions on the surface.
Salt them and brush with two tablespoons of extra virgin olive oil.
Place them on a baking tray lined with parchment paper and bake in a preheated fan oven at 392°F for 10-15 minutes or until the eggplants’ core has softened.
In the meantime, wash, dry, and cut the cherry tomatoes.
Place them in a large bowl with roughly torn basil, salt, breadcrumbs, grated cheese, the remaining two tablespoons of oil, and mix.
Remove the eggplants from the oven and let them rest for 10 minutes before scooping them out with a spoon.
Combine the eggplant pulp with the cherry tomatoes in the bowl and mix the ingredients.
Stuff the eggplants, distributing the mixture well, and place them back on the baking tray.
Bake again for 20 minutes at 356°F in a preheated fan oven.
Great hot or cold.
