Italian-Style Vegetarian Stuffed Eggplants with Pecorino
This Italian-Style Vegetarian Stuffed Eggplants with Pecorino recipe features hearty roasted eggplants filled to the brim with a savory mixture of sautéed onions, green peppers, garlic, soy crumbles, and rich tomato sauce. Topped with a generous layer of grated pecorino romano cheese, these stuffed eggplants are baked to a perfect golden-brown. Ideal for a family dinner or a gathering with friends, this dish is bursting with flavor and color, making it a nutritious centerpiece on any table.
N/A
Servings
275
Calories
10
Ingredients
Ingredients
Large Eggplants
3 (Washed and pierced)
Olive Oil
2 tablespoons (For sautéing)
Onion
1 large (Chopped)
Green Peppers
2 (Chopped)
Garlic Cloves
3 (Minced)
Tomato Sauce
1 (15 ounce) can (Ready to use)
Soy Crumbles (Boca Brand)
1 (12 ounce) package (Frozen)
Pecorino Romano Cheese
1 cup (Grated)
Oregano
3 teaspoons (Dried)
Salt
1 1/2 teaspoons (To taste)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Thoroughly wash the eggplants and pierce them 3 to 4 times with a fork to allow steam to escape while roasting.
3
Place the eggplants on a baking sheet and roast in the preheated oven for 45 minutes to 1 hour, turning them occasionally for even cooking.
4
While the eggplants are roasting, heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and green peppers. Sauté for 20 to 25 minutes, or until the vegetables are soft and translucent.
5
Stir in the minced garlic and oregano, cooking for an additional 1-2 minutes until fragrant.
6
Once the roasted eggplants have cooled enough to handle, slice each eggplant in half lengthwise and scoop out the pulp, leaving about 1/2 inch of the flesh intact for support. Place the empty eggplant shells in a large baking dish.
7
Chop the roasted eggplant pulp and add it to the sautéed onion and pepper mixture, stirring evenly.
8
Pour in the tomato sauce and add salt and 2 teaspoons of oregano, mixing well to combine.
9
Add the frozen soy crumbles to the mixture and heat through, stirring regularly until everything is well blended and heated evenly.
10
Remove the pan from the heat and mix in 3/4 cup of the grated pecorino romano cheese until fully incorporated.
11
Spoon the filling evenly into each eggplant shell, pressing gently to pack it in.
12
Sprinkle the remaining pecorino cheese on top of the filled eggplants.
13
Return the dish to the oven and bake for an additional 15 to 20 minutes, or until the cheese is bubbly and golden.
Nutrition Information
12g
Fat
30g
Carbs
8.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Italian-Style Vegetarian Stuffed Eggplants with Pecorino.
Is this stuffed eggplant recipe vegetarian?
Yes, this dish is completely vegetarian and uses meatless soy crumbles.
How many eggplants are needed?
The recipe requires 3 large eggplants.
What is the recommended oven temperature?
Preheat your oven to 400°F (200°C).
How long should the eggplants roast initially?
The eggplants should roast for 45 minutes to 1 hour.
Why do I need to pierce the eggplants with a fork?
Piercing the eggplants 3 to 4 times allows steam to escape while they roast.
What type of oil is used for the filling?
The recipe calls for 2 tablespoons of olive oil.
How long should the onions and green peppers be sautéed?
Sauté the chopped onion and green peppers for 20 to 25 minutes until soft and translucent.
When do I add the garlic?
Stir in the minced garlic after the onions and peppers have softened, cooking for an additional 1-2 minutes.
How much tomato sauce is used in the filling?
One 15-ounce can of tomato sauce is required.
What meat substitute is recommended?
The recipe suggests using one 12-ounce package of frozen soy crumbles, specifically Boca Brand.
Do I need to thaw the soy crumbles?
No, the soy crumbles are added to the mixture while frozen and heated through.
What kind of cheese is used?
The recipe uses 1 cup of grated Pecorino Romano cheese.
How much cheese is mixed into the filling?
Mix 3/4 cup of the grated Pecorino Romano cheese into the filling mixture.
What is done with the remaining cheese?
The remaining 1/4 cup of cheese is sprinkled on top of the stuffed eggplants before the final bake.
How much oregano is used in this recipe?
A total of 3 teaspoons of dried oregano is used.
How do I prepare the eggplant shells for stuffing?
Slice the roasted eggplants in half lengthwise and scoop out the pulp, leaving about 1/2 inch of the flesh intact.
What should I do with the scooped-out eggplant pulp?
Chop the pulp and stir it into the sautéed onion and pepper mixture.
How many calories are in a serving?
Each serving contains approximately 275 calories.
What is the fat content of this dish?
The dish contains 12 grams of fat per serving.
How many carbohydrates are in these stuffed eggplants?
There are 30 grams of carbohydrates per serving.
How much protein does this recipe provide?
This recipe provides 8.5 grams of protein per serving.
How long is the final baking time?
Bake the stuffed eggplants for an additional 15 to 20 minutes.
How do I know when the dish is finished baking?
The dish is ready when the cheese on top is bubbly and golden.
Is this recipe considered healthy?
Yes, it is described as a nutritious centerpiece and is tagged as a healthy vegetable dish.
What are the main flavors in this dish?
The dish features savory sautéed vegetables, garlic, oregano, tomato sauce, and salty Pecorino Romano cheese.
What size baking dish is needed?
A large baking dish should be used to hold the empty eggplant shells.
How much salt should be added?
The recipe calls for 1 1/2 teaspoons of salt, or to taste.
Can this be served for a family dinner?
Yes, it is ideal for a family dinner or a gathering with friends.
What color should the cheese be when done?
The cheese should be baked until it is golden-brown.