The baked stuffed eggplants are a summer classic: light, colorful and flavorful. In this version we prepare them with cherry tomatoes, olives and capers, simple ingredients that make the filling rich in taste without weighing it down.
Perfect as an appetizer, a light main course or a vegetarian one-dish meal, these eggplants are very easy to prepare and everyone always likes them.
If you’re looking for an easy but super tasty summer dish, these eggplants will win you over.
Let me know if you try them.
Anna – lappetitovienmangiando
Eggplant lovers? Then don’t miss these recipes:
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 4 medium-small eggplants
- 12 red cherry tomatoes
- 1.5 tbsp desalted capers
- 3 oz pitted green and black olives
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp heaping tablespoons breadcrumbs
Preparation
Wash the eggplants, dry them and remove the stem. Cut them in half lengthwise and, with a sharp knife, remove the central flesh while shaping the eggplant into a little boat so it can hold the filling.
Cut the removed flesh into very small pieces and put them in a bowl. Add the chopped garlic, extra virgin olive oil and very little salt, considering we’ll also add the desalted capers and olives. If needed, you can adjust the salt after cooking.
Add the chopped cherry tomatoes, the desalted capers and the green and black olives. Finally, incorporate the breadcrumbs and mix all the ingredients well.
Arrange the eggplant boats in a baking dish lined with parchment paper so they don’t stick during baking. Fill all the eggplants with the prepared mixture and before baking, sprinkle them with the breadcrumbs and drizzle with a little more extra virgin olive oil.
At this point bake in a preheated oven at 356°F, conventional setting, and let cook for about 40–50 minutes, or until well browned all over.
Serve our Baked stuffed eggplants just out of the oven or at room temperature — they’ll be delicious either way. On hotter days, I serve them straight from the fridge.
Tips, variations and storage
Stuffed eggplants keep in the refrigerator for 2 days in an airtight container.
They can be reheated in the oven, in the microwave, or enjoyed cold — perfect also for a quick lunch or a picnic.
They can also be frozen, but always thaw them in the refrigerator and never at room temperature, to avoid unpleasant and sometimes serious foodborne illnesses.
You can add mozzarella or smoked scamorza for a melty version.
For a more rustic flavor, add a few tablespoons of drained tuna in oil.
In any case, a pinch of oregano or chili pepper will enhance the Mediterranean flavor.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, bake them and store them in the refrigerator, then reheat when ready to serve.
What do they pair well with?
Perfect with a fresh summer salad or as a side to grilled meat, fish, and cheese.
Are they suitable as a main course?
Absolutely yes, especially if we enrich the filling with melty cheese.
