Description
This Italian Stuffed Eggplant recipe features tender eggplants filled with a flavorful mixture of tomato sauce, fresh mozzarella, basil, and fennel seeds. Baked to perfection, this hearty and comforting dish is perfect as a satisfying vegetarian main course or an impressive side dish.
Ingredients
Units
Scale
Vegetables
- 2 medium-large eggplant (aubergine)
- 14 oz canned chopped tomatoes (400g)
- 1 clove garlic, finely chopped
- 1 large handful fresh basil, torn or roughly chopped
Dairy
- 1.5 cups chopped fresh mozzarella (200g/7oz)
Spices and Oils
- 1/2 tablespoon fennel seeds, plus extra for sprinkling
- 2-3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 350°F (200°C) to prepare for baking the eggplants.
- Prepare Eggplants: Wash and dry the eggplants, then slice each lengthwise to create four halves. Score the interior flesh in a criss-cross pattern without puncturing the skin to help them cook evenly.
- Season and Bake Eggplants: Place the eggplant halves on a shallow baking tray. Sprinkle each with salt, pepper, and fennel seeds, then drizzle with olive oil. Bake for 25-30 minutes until the flesh is soft.
- Make Tomato Sauce: Heat 1 tablespoon of olive oil in a frying pan and sauté the chopped garlic for a few seconds until fragrant but not brown. Add the chopped tomatoes along with about 1 tablespoon of water used to rinse the can. Season with salt and pepper and let the sauce simmer gently for 15 minutes until slightly thickened but not watery.
- Scoop Eggplant Flesh: Remove the eggplants from the oven and let cool until touchable. Carefully scoop out the soft flesh into a mixing bowl.
- Mix Filling: Combine the scooped eggplant flesh with the tomato sauce, torn basil leaves, and roughly chopped mozzarella. Stir gently until all ingredients are well mixed.
- Stuff Eggplants and Final Bake: Fill each eggplant shell evenly with the mixture. Sprinkle additional fennel seeds on top. Return to the oven and bake for another 25 minutes until the cheese melts and the tops turn slightly golden.
Notes
- Sauce Consistency: Ensure the tomato sauce is thickened adequately to avoid excess liquid in the stuffing.
- Make it Spicy: Add red pepper flakes to the tomato sauce if you prefer a spicy kick.
- Cheese Variations: For a stronger cheese flavor, substitute half the mozzarella with fontina, taleggio, or gorgonzola.
- Add Meat: Brown Italian sausage before making the sauce or mix in diced mortadella or prosciutto for a meaty variation.
- Storage and Reheating: Store cooked stuffed eggplants in the fridge for 2-3 days. Reheat at 350°F (200°C) for 15-20 minutes covered with foil to prevent cheese from burning.
- Freezing: Freeze leftovers in airtight containers for up to 1 month.
