Savory Stuffed Baby Eggplants
This delightful recipe, inspired by my aunt's cherished tradition, showcases the incredible flavor of tender baby eggplants filled with a savory mixture of aromatic vegetables and crispy bread crumbs. These stuffed eggplants are perfect for any gathering, and their vibrant appearance makes them a crowd-pleaser at potlucks and family dinners alike. You can use any type of bread you have on hand, whether it be white, wheat, or Italian — each will contribute its unique character to the filling. For a richer experience, consider topping the eggplants with luscious tomato sauce and gooey mozzarella cheese just before baking. This dish can also be quickly prepared on the stovetop if you're short on time, but I highly recommend finishing it in the oven for the perfect texture. Serve these sumptuous stuffed eggplants as an appetizer or a main dish, and enjoy the delicious fusion of flavors!
N/A
Servings
40
Calories
11
Ingredients
Ingredients
Italian baby eggplants
4 (cut lengthwise in half)
Olive oil
3 tablespoons (divided)
Garlic cloves
2 (minced)
Onion
1 (chopped)
Dry bread
4 (slices, finely crumbled)
Salt
to taste
Pepper
to taste
Fresh parsley
1/4 cup (chopped)
Egg
1 (beaten)
Romano cheese
1/3 cup
Water
1-2 tablespoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
Slice the baby eggplants in half lengthwise and carefully scoop out the flesh, leaving a thin shell. Chop the scooped-out flesh into small cubes.
3
Place the cubed eggplant on paper towels, sprinkling lightly with salt, and let them sit for about 10 minutes to draw out moisture. Squeeze out any excess liquid.
4
Blanch the eggplant shells in boiling water for 2 minutes to soften them slightly, then set aside to cool down.
5
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic, chopped onion, and the reserved eggplant cubes. Sauté until the vegetables are softened and fragrant, about 5 minutes.
6
In a large mixing bowl, combine the sautéed mixture with the crumbled bread, salt, pepper, chopped parsley, beaten egg, and Romano cheese. Stir well until evenly mixed. If the mixture seems too dry, add a tablespoon of water; if too wet, add more bread crumbs.
7
Carefully fill each eggplant shell with the stuffing mixture, packing it gently.
8
In the same skillet, add another tablespoon of olive oil and heat over medium heat. Place the stuffed eggplants top side down and sear until golden, about 3 minutes.
9
Transfer the browned eggplants to a baking dish. Drizzle with the remaining olive oil.
10
Bake in the preheated oven for 30 minutes, or until the eggplants are tender and the tops are golden brown. If using tomato sauce and cheese, add them in the last 10 minutes of baking, covering the pan with aluminum foil, venting with a few knife slits.
Nutrition Information
2.25g
Fat
3.75g
Carbs
1.5g
Protein
0.625g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Savory Stuffed Baby Eggplants?
Savory Stuffed Baby Eggplants is a traditional dish featuring tender baby eggplants filled with a mixture of aromatic vegetables, Romano cheese, and bread crumbs, then baked until golden.
What kind of eggplants should I use for this recipe?
This recipe specifically calls for Italian baby eggplants, which are smaller and more tender than standard eggplants.
How do I prepare the eggplants for stuffing?
Slice the eggplants in half lengthwise and carefully scoop out the flesh to create a thin shell. The scooped-out flesh should be chopped into small cubes for the filling.
Why do I need to salt the eggplant flesh?
Sprinkling the cubed eggplant with salt and letting it sit for 10 minutes draws out excess moisture, which you should then squeeze out before cooking.
What is the purpose of blanching the eggplant shells?
Blanching the shells in boiling water for 2 minutes helps soften them slightly before they are stuffed and baked.
What aromatics are used in the stuffing?
The stuffing uses minced garlic and chopped onion sautéed in olive oil for a savory flavor profile.
What kind of bread can I use for the filling?
You can use any type of dry bread such as white, wheat, or Italian bread, as long as it is finely crumbled.
What kind of cheese is recommended for this dish?
The recipe calls for 1/3 cup of Romano cheese to provide a sharp, salty flavor to the stuffing.
How do I bind the stuffing ingredients together?
A single beaten egg is used to bind the sautéed vegetables, bread crumbs, cheese, and herbs together.
What should I do if the stuffing mixture is too dry?
If the mixture is too dry, you can add one to two tablespoons of water to help it reach the right consistency.
What should I do if the stuffing mixture is too wet?
If the stuffing becomes too wet, simply add more bread crumbs to absorb the excess moisture.
Why do I need to sear the eggplants before baking?
Searing the stuffed eggplants top-side down in a skillet for 3 minutes creates a golden-brown crust on the stuffing before it goes into the oven.
At what temperature should I set my oven?
Preheat your oven to 350°F (175°C) for baking the stuffed eggplants.
How long do the eggplants need to bake?
The eggplants should bake for approximately 30 minutes until they are tender and the tops are golden brown.
Can I add a topping to these eggplants?
Yes, you can top the eggplants with tomato sauce and mozzarella cheese for a richer version of the dish.
How do I bake them if I am using sauce and cheese?
Add the sauce and cheese in the last 10 minutes of baking, and cover the pan with aluminum foil that has been vented with knife slits.
Can I cook this on the stovetop?
Yes, if you are short on time, this dish can be prepared quickly on the stovetop, though the oven is recommended for the best texture.
How many calories are in a serving?
Each serving contains approximately 40 calories.
What is the fat content per serving?
There is 2.25g of fat per serving of these stuffed eggplants.
How many carbohydrates are in this recipe?
There are 3.75g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 1.5g of protein.
Does this recipe contain fiber?
Yes, it contains approximately 0.625g of fiber per serving.
Is this dish considered an appetizer or a main course?
It is versatile and can be served as either a sumptuous appetizer or a light main dish.
What herbs are used for seasoning?
The recipe uses 1/4 cup of fresh chopped parsley for flavor and color.
What type of oil is used?
The recipe uses 3 tablespoons of olive oil, divided between sautéing, searing, and drizzling.
What cuisine is this recipe from?
This recipe is rooted in Italian cuisine and is inspired by a cherished family tradition.
Is salt and pepper included in the filling?
Yes, salt and pepper are added to taste during the mixing stage of the stuffing.
How many eggplants are needed for this recipe?
You will need 4 Italian baby eggplants, which will yield 8 stuffed halves.
What is the total ingredient count?
There are 11 ingredients required to make this recipe.
Is this a comfort food recipe?
Yes, this dish is tagged as comfort food and is great for family dinners and potlucks.