Baked stuffed eggplants are a summer classic: light, colorful, and tasty. In this version, we prepare them with cherry tomatoes, olives, and capers, simple ingredients that make the filling rich in flavor without being heavy.
Perfect as an appetizer, light main course, or vegetarian single dish, these eggplants are very easy to prepare and are always a hit.
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: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 4 medium-small eggplants
- 12 red cherry tomatoes
- 1 tablespoon and a half desalted capers
- 2.8 oz pitted green and black olives
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 2 heaping tablespoons breadcrumbs
Preparation
Wash the eggplants, dry them and remove the stalk. Cut them in half lengthwise and with a sharp knife, remove the central pulp while giving the eggplant a boat shape to hold the filling later.
Cut the interior into tiny pieces and place it in a bowl. Add chopped garlic, extra virgin olive oil, and a pinch of salt. Since we’ll also add desalted capers and olives, if needed, we can season them better even after they’re cooked.
Add the chopped cherry tomatoes, desalted capers, and green and black olives. Finally, incorporate the breadcrumbs and mix all the ingredients well.
Place the eggplant boats on a baking sheet lined with parchment paper, so they don’t stick during cooking. Fill all the eggplants with the mixture and before baking them, sprinkle them with breadcrumbs and a drizzle of extra virgin olive oil.
Now bake in a preheated static oven at 356°F and let them cook for about 40/50 minutes, or until they are well browned on the surface.
Serve our Baked Stuffed Eggplants hot out of the oven or at room temperature, as they will always be delicious. On hotter days, I serve them straight from the fridge.
Tips, Variations, and Storage
Baked stuffed eggplants can be kept in the fridge for 2 days in an airtight container.
They can be reheated in the oven, microwave, or enjoyed cold, making them perfect for a quick lunch or picnic.
It’s also possible to freeze them, but always thaw them in the fridge and never at room temperature to avoid unpleasant and sometimes serious food poisoning.
You can add mozzarella or smoked scamorza cheese for a cheesy version.
For a more rustic flavor, add a few tablespoons of drained tuna in oil.
In any case, a pinch of oregano or chili will enhance the Mediterranean flavor.
In any case, a pinch of oregano or chili will enhance the Mediterranean flavor.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, cook them and store in the refrigerator, then heat them up when ready to serve.
What can I pair them with?
Perfect with a fresh summer salad or as a side dish to grilled meat, fish, and cheese.
Are they suitable as a main dish?
Absolutely yes, especially if we enrich the filling with melted cheese, to.
