Baked stuffed eggplants with vegetables
You absolutely have to try this delicious twist on the classic meat-stuffed eggplants. In this version, the vegetables and the eggplant’s own flesh blend perfectly to create a wonderfully rich texture and flavor.
To make this perfect match, we combine our fried tomato with vegetables with our golden fried onion, adding spices and cheese for a unique touch. Ready to give it a go? It’s super easy—here’s what you’ll need:
Tabla de contenidos
Ingredients (serves 4)
- 2 large eggplants
- Nicola fried tomato with vegetables
- Nicola fried onion
- Extra virgin olive oil (EVOO)
- Salt
- Oregano
- Ground cumin
- Ground black pepper
- Cheese for grilling (grated or shredded)
Difficulty
Easy
Prep time
30 minutes
Instructions
Start by preheating your oven to 180°C (350°F). While it heats up, cut the eggplants in half lengthwise. Score the flesh in a criss-cross pattern, drizzle with olive oil, and place them in the oven for about 20 minutes.
Once they’re tender, scoop out the flesh with a spoon or fork and transfer it to a bowl.
Now for the magic: add a generous spoonful of our fried tomato with vegetables and a touch of our fried onion—adjust quantities to taste.
Mix everything well, season with salt, pepper, cumin, and oregano. Then spoon the mixture back into the eggplant skins. Top with cheese for grilling, and pop them back in the oven for 10 minutes, or until the cheese is perfectly golden and bubbly.
Hot tip: Grab some crusty bread—you’ll want to mop up every last bite.
Let us know how yours turn out—tag us on social media!
We love seeing your creations.
And remember: Conscious eating. Joy that follows.
