Ingredients with Measurements:
- 2 large eggplants
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped bell pepper
- 1/2 cup chopped tomato
- 1/2 cup chopped mushrooms
- 1/2 cup cooked rice
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border around the edges. Reserve the flesh.
3. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, basil, oregano, onion, garlic, bell pepper, tomato, mushrooms, rice, and reserved eggplant flesh. Mix well.
4. Stuff the eggplant halves with the mixture and place them in a large baking dish.
5. Drizzle the olive oil over the stuffed eggplants and season with salt and pepper.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender and the stuffing is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 35g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or bell peppers.
- Instead of breadcrumbs, you can use almond flour or crushed crackers.
- Instead of Parmesan cheese, you can use nutritional yeast or feta cheese.
- Instead of rice, you can use quinoa or couscous.
Variations:
- Add ground beef or sausage to the stuffing mixture for a meatier version.
- Use different herbs and spices to change the flavor profile.
- Top the stuffed eggplants with marinara sauce or cheese before baking.
Tips and tricks:
- Make sure to leave a 1/2-inch border around the eggplant halves when scooping out the flesh to prevent them from collapsing.
- You can pre-cook the eggplant halves in the microwave for 5 minutes to speed up the cooking process.
- Use a spoon to scoop out the flesh from the eggplants for easier handling.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed eggplants on a bed of greens or with a side salad.
Garnishes:
Garnish with fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
Pair with a glass of red wine or a light beer.
Suggested side dishes:
Serve with a side of roasted vegetables or garlic bread.
Troubleshooting advice:
- If the eggplants are not tender enough, cover with foil and bake for an additional 10-15 minutes.
- If the stuffing is too dry, add a splash of vegetable broth or tomato sauce.
Food safety advice:
Make sure to wash the eggplants thoroughly before using them.
Food history:
Sicilian cuisine is known for its bold flavors and use of fresh ingredients. Stuffed eggplant is a classic dish that has been enjoyed in Sicily for generations.
Flavor profiles:
This dish is savory and herbaceous with a slight sweetness from the eggplant.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a larger spread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian