Eggplant Stuffed With Vegetables With Vinaigrette Sauce

The stuffed eggplant comes in many different variants and they all have a really delicious flavor. Certainly, this fleshy vegetable helps satisfy your appetite in an exceptionally healthy way.

The recipe below is a very nutritious meal as it contains the nutrients that eggplants bring, and there are quite a few of them. Additionally, it also provides the benefits of other vegetables. This recipe is distinguished by the content of fiber, potassium, vitamins B and C, as well as calcium and iron.

Since it is a vegetable with a very nutritious flesh, eggplant can be stuffed with various types of filling. Depending on how we cut it, we can fill it in one way or another.

For example, if you cut a vegetable in half lengthwise, you can add a much juicier filling than with a sliced ​​and rolled eggplant. The first type of cut also retains fluids better than the second.

Eggplant stuffed with vegetables

Ingredients (for 4 people)

• 1 see
• 2 cloves of garlic
• olive oil
• 2 tablespoons of basil (30 g)
• 6 carrots
• 4 eggplants (about 400 g)
• 1 large tomato
• 1 cup of spinach (30 g)
• 1/2 cup of breadcrumbs (80 g)
• 3 pickled peppers
• Spices: coarse salt, fresh parsley
• Optional: black pepper, Parmesan or grated mozzarella

Preparation

1. Preheat oven to 180 ° C.
2. We wash and dry the eggplants. Then we remove the tail and cut it lengthwise in half. In each half, we make incisions in the flesh (not too deep) in both directions. As a result, the flesh should be cut into several rhombuses.
3. Then put the eggplants on the baking tray and sprinkle coarse salt around them. The concave side (the one showing the chopped flesh) should be facing up. When they are ready, salt them on top with a little salt and sprinkle with a few drops of olive oil.
4. Put the eggplants in the oven for 20 or 25 minutes to lightly grill them.
5. After this time has elapsed, allow them to cool to room temperature and carefully remove the pulp. Thus, we will separate it from the peel. Leave both ingredients aside for now.
6. Then we wash and peel the carrots and cut them into small cubes. We also clean the leek and cut it into rings.
7. Slice the tomatoes and the pickled peppers in julienne (feathers).
8. Lightly heat up a frying pan greased with a little olive oil.
9. Then fry the carrots, leeks, tomatoes and peppers. Finally, add the spinach and garlic.
10. When the garlic is browned, season everything with a pinch of fine salt and chopped parsley.
11. Leave everything in the pan to be fried for about 10 minutes.
12. Next, mix the fried vegetables with the aubergine flesh that we left aside.
13. We put the filling in the eggplant shells and prepare the sprinkles.
14. To do this, cut the garlic and crush it well. Separately, we chop the basil into small pieces.
15. Then mix breadcrumbs with basil and crushed garlic in a bowl.
16. Sprinkle the eggplants with a layer of this mixture of breadcrumbs, basil and garlic. Then sprinkle with a drop of oil and put it in the oven again for 5 minutes.
17. When serving, we can add a little parmesan or grated mozzarella to give the stuffed eggplant a fresh touch. You can also add cheese in the previous step so that it is baked in the oven with the rest of the ingredients.

Eggplant stuffed with vegetables and vinaigrette

As we saw in the previous recipe, the stuffed eggplant is prepared in no time and in a very simple way. And although the filling we present is usually one of the most common, there are also other variants. Now we show you a second recipe that includes a special dressing: vinaigrette.

Ingredients (for 4 people)

• olive oil
• 4 eggplants (about 400 g)
• 1 onion, diced
• 2 red peppers
• 2 yellow peppers
• 1 can of pickled mushrooms (125 g)
• 2 tablespoons of hot pepper (30 g)
• 3 tablespoons of fresh rosemary (45 g)
• 2 tablespoons of red vinegar (30 ml)

• Spices: salt, black pepper

Preparation

1. As before, preheat the oven to 180 ° C.
2. We wash and clean two peppers from seeds and cut them into small cubes.
3. Separately, cut the eggplants along the length, exactly in half, as in the previous recipe. Carefully take out the pulp and put it back.
4. Then wash and dry the peppers, then brush them with a little olive oil.
5. We put the hollow eggplant halves and the bell pepper in the oven to grill for about 10 minutes.
6. Meanwhile, cut the onion into small cubes and fry it in a pan lightly greased with a little olive oil.
7. Then mix the vinegar, spices and hot peppers in a small bowl. We mix everything and finally add the rosemary.
8. Drain the marinated mushrooms and then cut them into small pieces.
9. Add the mushrooms and vinaigrette to the aubergine pulp and mix well. We also add fried onion cubes.
10. Meanwhile, we take the vegetables out of the oven and let them cool for a few minutes at room temperature. While they are still slightly warm, we start cutting the peppers into small cubes.
11. Then add the paprika cubes to the eggplant pulp and mix everything again.
12. Now we can fill the eggplant halves and serve.

This vegetable stuffed eggplant is extremely simple to make. Although the original recipe suggests that it should be served in the form of filled “boats”, it is also possible to cut the eggplant into slices and roll it into rolls with the stuffing inside.

The filling and preparation method will generally be very similar. The only difference will be the method of cutting. So we can freely decide how we want to serve our delicious dish.