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🍽️ Stuffed Baked Eggplants

600 kcal · 30 min · 4 servings

Ingredients

• 300 g eggplants
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 2 eggs
• 2 meat tomatoes
• 1 onion
• 2 tbsp parsley
• 100 g mozzarella
• 2 tbsp pine nuts

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut the eggplants in half lengthwise.
3. 3. Hollow out the insides of the eggplant halves with a sharp knife.
4. 4. Leave a small rim so the skin stays sturdy.
5. 5. Brush the eggplant halves with two tablespoons of olive oil.
6. 6. Season them with salt and pepper.
7. 7. Place the eggplants in a greased baking dish.
8. 8. Preheat the oven to 200 degrees Celsius.
9. 9. Put the dish in the oven and bake the eggplants for 10 minutes.
10. 10. Peel the eggs and dice them finely.
11. 11. Blanch the tomatoes briefly with boiling water.
12. 12. Remove the skin from the tomatoes.
13. 13. Cut the tomatoes into quarters and remove the core.
14. 14. Dice the tomatoes finely.
15. 15. Peel the onion and dice it finely.
16. 16. Finely chop the hollowed-out eggplant flesh.
17. 17. Cut the mozzarella into small cubes.
18. 18. Heat the remaining olive oil in a pan.
19. 19. Sauté the onions, eggplant flesh, and tomatoes briefly in the pan.
20. 20. Mix the pan contents with the diced eggs.
21. 21. Add the parsley, mozzarella, and pine nuts.
22. 22. Season the filling with salt and pepper.
23. 23. Fill the mixture into the pre-baked eggplant halves.
24. 24. Put the stuffed eggplants back into the oven.
25. 25. Bake them for another 15 minutes.
26. 26. Serve the stuffed eggplants hot.

Nutrition per serving

• kcal: 600
• Protein: 24 g · Fett/Fat: 49 g · Carbs: 16 g