Savory Baked Stuffed Baby Eggplant with Mediterranean Flavors
Experience the delightful fusion of flavors with this Savory Baked Stuffed Baby Eggplant recipe. Baby eggplants are hollowed out and filled with a scrumptious mix of sautéed garlic, onion, and red bell pepper, combined with nutritious brown rice, crunchy water chestnuts, and fresh herbs. Topped with crumbled feta cheese, these delightful bites are perfect for a light meal or as a stunning appetizer at your next gathering. Serve them warm and watch everyone rave about this flavorful dish that brings a taste of the Mediterranean right to your table.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
Baby eggplants
2 (Cut in half lengthwise)
Extra virgin olive oil
2 teaspoons (Divided and used for brushing and sautéing)
Garlic cloves
3 (Chopped)
Onion
1/2 cup (Chopped)
Red bell pepper
1/2 cup (Chopped)
Cooked brown rice
1 cup (Cooked)
Water chestnuts
1/4 cup (Chopped)
Fresh basil
1 tablespoon (Chopped)
Fresh oregano
1 tablespoon (Chopped)
Crushed red pepper flakes
1/4 teaspoon
Salt
1/4 teaspoon
Pepper
1/8 teaspoon
Medium tomatoes
2 (Peeled and diced)
Feta cheese
1/4 cup (Crumbled)
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Carefully cut each baby eggplant in half lengthwise, then make shallow cuts in the flesh at 1/2-inch intervals to help the filling flavors infuse.
3
Brush the cut sides of the eggplant halves with 1 teaspoon of extra virgin olive oil and place them cut-side down on a greased baking sheet.
4
Bake the eggplants in the preheated oven for 15 to 20 minutes, or until tender when pierced with a fork. Once done, remove them from the oven and allow them to cool slightly. Reduce the oven heat to 350 degrees Fahrenheit (175 degrees Celsius).
5
In a large skillet over medium-high heat, heat the remaining teaspoon of olive oil until hot. Add the chopped garlic, onion, and red bell pepper, sautéing for about one minute until they are tender and fragrant.
6
Stir in the cooked brown rice, chopped water chestnuts, fresh basil, fresh oregano, crushed red pepper flakes, salt, pepper, and diced tomatoes. Mix everything well to ensure even distribution of ingredients.
7
Carefully scoop out the flesh of the baked eggplants, leaving about 1/2-inch thick shells. Chop the removed eggplant pulp and add it to the skillet mixture, combining thoroughly.
8
Spoon the Mediterranean rice and vegetable mixture evenly into each eggplant shell, then sprinkle the tops with crumbled feta cheese.
9
Cover the stuffed eggplants with foil and bake in the oven for 20 minutes.
10
After 20 minutes, uncover the eggplants and bake for an additional 10 minutes, or until the tops are lightly browned and the filling is heated through.
11
Garnish with extra fresh basil and additional crumbled feta cheese if desired. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked Stuffed Baby Eggplant with Mediterranean Flavors?
It is a vegetarian dish featuring baby eggplants hollowed out and filled with a mixture of brown rice, water chestnuts, fresh herbs, and vegetables, topped with feta cheese.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What type of eggplant is used in this recipe?
The recipe calls specifically for 2 baby eggplants.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe and is tagged accordingly.
What is the first oven temperature setting?
You should preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) for the initial baking of the eggplants.
What is the second oven temperature setting?
After the initial roast, the oven heat should be reduced to 350 degrees Fahrenheit (175 degrees Celsius) for the stuffing phase.
How should the baby eggplants be cut?
Carefully cut each baby eggplant in half lengthwise.
What preparation is needed for the eggplant flesh before the first bake?
You should make shallow cuts in the flesh at 1/2-inch intervals to help the filling flavors infuse.
How much olive oil is required?
The recipe uses 2 teaspoons of extra virgin olive oil, divided between brushing the eggplants and sautéing the filling.
How long is the initial bake for the eggplant halves?
Bake the eggplant halves for 15 to 20 minutes until tender.
What ingredients are sautéed for the filling?
Chopped garlic, 1/2 cup of onion, and 1/2 cup of red bell pepper are sautéed for about one minute.
What kind of rice is used in the stuffing?
The recipe calls for 1 cup of cooked brown rice.
Does this recipe include water chestnuts?
Yes, 1/4 cup of chopped water chestnuts is added to provide a crunchy texture to the filling.
Which fresh herbs are included?
The recipe uses 1 tablespoon of chopped fresh basil and 1 tablespoon of chopped fresh oregano.
Are there any spices added for heat?
Yes, 1/4 teaspoon of crushed red pepper flakes is used for a touch of heat.
How should the tomatoes be prepared?
The recipe requires 2 medium tomatoes that have been peeled and diced.
What do I do with the eggplant pulp?
The pulp is scooped out of the baked eggplants, chopped, and mixed into the rice and vegetable filling.
How thick should the eggplant shells be?
Leave about a 1/2-inch thick shell when scooping out the flesh.
What cheese is used as a topping?
The stuffed eggplants are topped with 1/4 cup of crumbled feta cheese.
Do I need to cover the eggplants while baking?
Yes, cover the stuffed eggplants with foil for the first 20 minutes of the final bake.
How long is the total baking time after the eggplants are stuffed?
The eggplants bake for 20 minutes covered and an additional 10 minutes uncovered, for a total of 30 minutes.
How do I know when the dish is ready?
The dish is ready when the tops are lightly browned and the filling is heated through.
What are the suggested garnishes?
Garnish with extra fresh basil and additional crumbled feta cheese if desired.
Can this be served as an appetizer?
Yes, these are described as perfect for a light meal or as a stunning appetizer.
Is this recipe considered healthy?
Yes, the recipe is tagged as healthy and features nutritious ingredients like brown rice and fresh vegetables.
What are the primary Mediterranean flavors in this dish?
The flavors come from olive oil, garlic, fresh basil, oregano, tomatoes, and feta cheese.
What is the total number of ingredients?
There are 14 ingredients used in this recipe.
Should the eggplants be baked on a greased sheet?
Yes, the eggplant halves should be placed cut-side down on a greased baking sheet.
Is there any salt and pepper in this recipe?
Yes, it uses 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Can the eggplant be served cold?
The recipe recommends serving the stuffed eggplants warm for the best experience.