Stuffed eggplants are a delicious and simple dish which contains good amounts of vitamins, protein and minerals with a great source of vitamin B6 and vitamin B12. Stuffed eggplants are rich in dietary fiber and also contain high amounts of vitamin C.
While stuffed eggplants are a complete meal, they can also be served as a side meal.
This recipe is great because in this way you can make stuffed zucchini.
Ingredients and preparation steps
- 2 eggplants
- 4 tablespoons of olive oil
- 1 purple onion, finely chopped
- 1 clove of garlic, finely chopped
- 2 carrots
- ½ teaspoon of salt
- 4 teaspoons of Italian spices mix (oregano, rosemary, basil, thyme)
- 500 ml thick tomato sauce
- parmesan
Heat the oven to 190°C.
Cut the eggplants in half. Use a knife or spoon to hollow out the flesh of the eggplants to make small boats.
Fry onion and garlic in olive oil. Keep the heat on medium high. Then add pepper cut into small cubes, grated carrots, eggplant meat, salt and spices. Simmer everything while stirring for about 7 minutes.
Then add the tomato sauce, mix everything again and simmer for a few minutes while stirring. Taste a little and add more salt if necessary.
Then fill the eggplant boats with the mixture. Bake them in the oven for 30 minutes.
Serve warm with parmesan cheese.
Enjoy the flavors!
