Prepare the Eggplants:
Wash the eggplants and cut them in half lengthwise.
Scoop out the core and set it aside. Salt the scooped-out cores and leave them for 10 minutes to release juices. Rinse and pat dry.
Coat the eggplant halves with olive oil, ground black pepper, smoked paprika, garlic powder, and salt.
Prepare the Filling:
Dice the tomato and chop the garlic.
Mix the diced tomatoes, garlic, eggplant cores, grated cheese, parsley, mayonnaise or cream in a bowl. Season with salt and pepper.
Assemble and Bake:
Preheat the oven to 180°C (350°F).
Place the eggplant halves in a baking dish lined with parchment paper.
Fill each eggplant half with the vegetable mixture, then crack an egg into each half.
Top with remaining grated cheese and a sprinkle of parsley.
Bake for 40 minutes or until the eggs are cooked and the cheese is golden brown.
Serving Suggestions:
Serve warm with a side of quinoa or rice for a complete meal.
Pair with a fresh green salad for a light and refreshing complement.
Drizzle with a bit of lemon juice or olive oil for added flavor.
Enjoy with a side of crusty bread for a heartier dish.
Cooking Tips:
For a spicier kick, add a pinch of red chili flakes to the filling.
Use any type of cheese you prefer—feta, cheddar, or mozzarella all work well.
To avoid soggy eggplants, ensure you salt and drain the eggplant cores properly.
For extra crispiness, bake the eggplants uncovered in the last 10 minutes of cooking.
Nutritional Benefits:
Eggplants are rich in fiber and antioxidants, promoting heart health and digestion.
Eggs provide high-quality protein, vitamins B12, D, and healthy fats.
Tomatoes are a great source of vitamin C and lycopene, which supports immune function.
Garlic offers anti-inflammatory benefits and boosts immunity.
Dietary Information:
Vegetarian: Suitable for vegetarians.
Gluten-Free: This dish is naturally gluten-free.
Low-Carb: Contains minimal carbohydrates, making it keto-friendly.
Dairy-Free Option: Replace the cheese with dairy-free alternatives.
Nutritional Facts (per serving):
Calories: 200-250 kcal
Protein: 10g
Carbohydrates: 8g
Fat: 16g
Fiber: 4g
Sugar: 3g
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 160°C (320°F) for 10-15 minutes or microwave until warm.
You can freeze the baked eggplants for up to 1 month; thaw before reheating.
Why You’ll Love This Recipe:
It’s a healthy and nutritious meal, perfect for any time of day.
The combination of roasted eggplant, cheese, and eggs makes this dish both satisfying and flavorful.
The recipe is easy to make and uses simple, everyday ingredients.
It’s versatile, customizable, and can easily be adapted to suit different diets.
Conclusion:
Baked Stuffed Eggplants with Eggs is a delightful and nutritious dish that combines the natural sweetness of eggplants with the savory richness of cheese, eggs, and herbs. It’s a perfect option for vegetarians, and its simple preparation makes it a great choice for a family meal. Whether served as a main course or a side dish, these eggplant boats are filling, flavorful, and sure to impress. Add this recipe to your weekly menu, and enjoy a delicious, healthy meal that’s both comforting and satisfying.
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