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🍽️ Italian Stuffed Eggplants

181 kcal · 30 min · 4 servings

Italian Stuffed Eggplants Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the eggplants in half lengthwise.
  2. 2. Scoop out the flesh from the shells using a spoon.
  3. 3. Leave a rim of about one centimeter intact.
  4. 4. Salt the inside of the shells generously.
  5. 5. Let the eggplants sit for thirty minutes to draw out the bitter water.
  6. 6. Finely chop the scooped-out flesh.
  7. 7. Peel the onion and the garlic clove.
  8. 8. Dice the onion.
  9. 9. Slice the garlic into thin pieces.
  10. 10. Blanch the tomatoes briefly with boiling water.
  11. 11. Shock them immediately in cold water.
  12. 12. Remove the skin from the tomatoes.
  13. 13. Quarter the tomatoes and remove the core.
  14. 14. Wash the bell pepper.
  15. 15. Remove the stem and the inside.
  16. 16. Halve the bell pepper and remove all white inner membranes.
  17. 17. Cut the bell pepper into small pieces.
  18. 18. Heat the oil in a pot.
  19. 19. Sauté the onion and garlic in it.
  20. 20. Add the chopped eggplant flesh.
  21. 21. Continue to sauté everything together.
  22. 22. Add the tomatoes and the bell pepper.
  23. 23. Gently fold the ingredients together.
  24. 24. Season the mixture with oregano, salt, and pepper.
  25. 25. Chop the olives coarsely.
  26. 26. Stir the olives into the filling.
  27. 27. Rinse the eggplant shells thoroughly.
  28. 28. Dry them with kitchen paper.
  29. 29. Fill the shells with the vegetable filling.
  30. 30. Grease a baking dish.
  31. 31. Place the remaining vegetables in the dish.
  32. 32. Season the vegetables in the dish with salt and pepper.
  33. 33. Place the stuffed eggplants on top of the vegetables.
  34. 34. Preheat the oven to 180 degrees Celsius.
  35. 35. Braise the eggplants in the oven for about thirty minutes.
  36. 36. Serve the finished eggplants garnished with rosemary.

Nutrition per serving