How to Make Stuffed Eggplants

We could feast on fine eggplants throughout the summer, and now, on the threshold of autumn, are the last moments of the year to prepare recipes with this tasty and healthy vegetable. Here is an idea for a tasty and quick lunch that will be enjoyed by all lovers of this food.

In September, eggplants are most often used as an important ingredient for ajvar, so we bought them in larger quantities, but we left a few of them aside and decided to prepare them in our favorite way. Stuffed eggplants are easy to prepare and can be easily adapted to everyone’s taste. We combined them with delicious mozzarella, but various other melting pieces of cheese also go well with this dish.

Stuffed Eggplants – A Delicious and Light Lunch to Enjoy

The hollowed-out eggplants are filled with a mixture of eggplant meat, ham and onions, which we first fried in oil, and then stewed with pureed tomatoes. For frying, we definitely recommend olive oil because it will give it a delicious taste, but if you don’t like it, ordinary sunflower oil will also work just fine. After everything is sprinkled with grated mozzarella, it is baked in the oven, and the result is a delicious and light lunch to enjoy.

When it comes to basically meatless recipes like this, we are always happy to add a little ham to give it a little flavor, but you can also leave it out if you wish, and thus get a completely vegetarian meal. These stuffed eggplants can be eaten without any problems with a nice fresh salad such as tomato and pepper salad.

See how we prepared these delicious eggplants in the pictures
and see all the steps for preparing this dish at the end of this page.

Eggplants must first be hollowed out, salted and briefly fried in oil.
The red onion and ham should be fried, then add the eggplant meat and stew everything. After that, pureed tomatoes and spices are added.
In the end, the eggplants are sprinkled with grated mozzarella and placed in the oven.

Stuffed eggplants are easy to prepare and can be easily adapted to any taste.
These stuffed eggplants can be eaten without any problems with a nice fresh salad.

Good appetite!

Print Recipe

Stuffed Eggplants

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Lunch

By queensrecipes – Serves: 2

Prep Time: 15 minutes – Cooking Time: 50 minutes – Total Time: 1 hour 5 minutes

Ingredients

• 4 eggplants
• oil for frying
• 1 small red onion
• 100 grams of ham in a piece
• 200 ml of pureed tomatoes
• 100 grams of mozzarella cheese
• salt
• dried oregano
• dried chopped rosemary

Instructions

1

Cut the eggplants lengthwise into halves.

2

Hollow out the flesh of the eggplant and cut it into cubes, add salt and leave for about 20 minutes.

3

Fry the four oblong parts in oil for a short time on high heat on both sides.

4

After that, transfer them to a baking tray covered with baking paper.

5

Cut red onion and ham into smaller pieces.

6

Transfer them to a wide pan and fry them with a little oil on medium heat.

7

Squeeze the pieces of eggplant well with your hands so that the water comes out, then put them in the pan and simmer for about 10 minutes.

8

Then add pureed tomatoes to the mixture and simmer for 5 minutes, add spices (oregano and rosemary) and simmer for an additional 5 minutes. Add salt to taste.

9

Spread the mixture evenly on the oblong eggplants.

10

Grate the mozzarella and sprinkle it on the eggplants.

11

Eggplants are baked in an oven heated to 220 degrees Celsius for 25 minutes.

12

Cool a little before serving.