Stuffed eggplant is another vegetarian dish worth adding to your diet. It’s hearty, delicious, and full of aromatic ingredients. Today, enjoy a vegetarian stuffed eggplant for lunch!
Ingredients
- Eggplant – 1 piece
- Garlic – 2 cloves
- Cherry tomatoes – 6 pieces
- Mozzarella – 100 grams
- Basil – 1 teaspoon
- Oregano – 1 teaspoon
- Sage – 1/2 teaspoon
- Olive oil – 2 tablespoons
- Breadcrumbs – 2 tablespoons
- Olives – 25 grams
- Red onion – 1 piece
Preparation
Wash the eggplant, cut it in half, and carefully scoop out the flesh with a spoon.
Wrap the hollowed-out eggplant halves in aluminum foil and bake for 15 minutes in an oven preheated to 220°C.
Heat two tablespoons of olive oil in a pan and sauté the diced eggplant flesh with finely chopped red onion, crushed garlic, and herbs for about 5 minutes. Set aside to cool.
Mix the cooled sautéed vegetables with halved cherry tomatoes, olives, diced mozzarella, and breadcrumbs.
Fill the pre-baked eggplant halves with the vegetable mixture, place them in an ovenproof dish, and bake for 20 minutes in an oven preheated to 180°C.
