Mediterranean stuffed eggplants fuse Greek, Turkish and Andalusian influences in a vegetarian dish from the Spanish Levantine coast. They are a modern interpretation of Alpujarra and Murcia recipes that take advantage of summer eggplant. Perfect as a single dish or garnish on the summer table.
Mediterranean
Mediterranean stuffed eggplants with vegetables
Mediterranean stuffed eggplants with vegetables, tomato, feta and oregano in the oven.
- Spain
- MAIN COURSES
- Vegetarian
- Light
- High fiber
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 10 g
- Fiber 9 g
- Carbohydrates 24 g
- Fat 18 g
- Sodium 520 mg
Story behind the dish
Preparation
Mediterranean stuffed eggplants with vegetables is a preparation from Spain with medium difficulty. Reserve about 65 minutes in total (25 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 large eggplants.
- Have ready: 1 zucchini in cubes.
- Have ready: 1 red pepper, cubed.
- Have ready: 1 chopped onion.
- Have ready: 3 ripe tomatoes, chopped.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut eggplants lengthwise and hollow out, leaving a 1 cm edge; salt and…
Cut eggplants lengthwise and hollow out, leaving a 1 cm edge; salt and reserve.
-
sauté onion
Sauté onion, garlic, zucchini, pepper and eggplant pulp in oil. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add tomato and oregano; cook 10 minutes until reduced
Add tomato and oregano; cook 10 minutes until reduced.
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Stuff eggplant halves with vegetables and sprinkle feta and bread…
Stuff eggplant halves with vegetables and sprinkle with feta and breadcrumbs.
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Drizzle oil and bake at 180 C for 30 minutes until tender and golden.
Drizzle oil and bake at 180 C for 30 minutes until tender and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve with fresh parsley and lemon wedges.
Serve with fresh parsley and lemon wedges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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