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🍽️ Stuffed Eggplants with Baguette

220 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Wash the eggplants thoroughly.
  3. 3. Cut off the ends of the eggplants.
  4. 4. Halve the eggplants lengthwise.
  5. 5. Hollow out the eggplant halves with a spoon.
  6. 6. Leave a border of about 1 centimeter thick.
  7. 7. Salt the hollowed-out eggplants.
  8. 8. Also salt the removed flesh.
  9. 9. Wash the tomatoes.
  10. 10. Cut the tomatoes into cubes.
  11. 11. Wash the basil leaves.
  12. 12. Shake the leaves dry.
  13. 13. Pluck the basil leaves from the stems.
  14. 14. Pat the eggplant flesh dry.
  15. 15. Chop the eggplant flesh coarsely.
  16. 16. Put the tomatoes in a tall container.
  17. 17. Add the basil.
  18. 18. Add the eggplant flesh.
  19. 19. Puree the mixture coarsely.
  20. 20. Mix the mixture with cream cheese.
  21. 21. Mix the mixture with breadcrumbs.
  22. 22. Season the filling with salt.
  23. 23. Season the filling with pepper.
  24. 24. Dry the eggplant halves.
  25. 25. Drizzle the eggplant halves with 1 tablespoon of oil.
  26. 26. Fill the tomato mixture into the eggplants.
  27. 27. Place the stuffed eggplants in the oven.
  28. 28. Bake the eggplants for about 20 minutes.
  29. 29. Check the baking progress after 15 minutes.
  30. 30. Add the baguette.
  31. 31. Finish baking everything together.
  32. 32. Serve the stuffed eggplants with the baguette.

Nutrition per serving