Italian Stuffed Eggplant
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5.0
15 reviews
Excellent
Italian Stuffed Eggplant
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The simplest Italian Stuffed Eggplant made with a flavour-packed tomato sauce, fresh basil, fennel seeds and bubbling mozzarella cheese. An easy and healthy recipe that can be served as a light lunch or dinner or as a delicious veggie side dish.
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Ingredients
- 2 medium-large eggplant (aubergine)
- 14 oz canned chopped tomatoes such as Cirio or Mutti (400g)
- 1 clove garlic finely chopped
- 1.5 cups chopped fresh mozzarella (200g/7oz)
- 1 Large handful fresh basil
- ½ tablespoon fennel seeds
- 2-3 tablespoons olive oil
- salt and pepper
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Instructions
- Pre-heat the oven to 350F (200C).
- Wash and dry the eggplant then cut them in half lengthwise so you have four halves. Score the inside flesh of the eggplants in a criss-cross pattern making sure you don’t pierce the skin.
- Place the eggplant on a shallow baking tray. Sprinkle each one with a little salt, pepper and fennel seeds then drizzle with a little olive oil. Bake them in the oven for 25-30 minutes until soft.
- Meanwhile, make the tomato sauce. Add 1 tablespoon of olive oil to a frying pan and add the chopped garlic. Saute for a few seconds until the garlic is fragrant but not browned then add the chopped tomatoes. Rinse the can out with around 1 tablespoon of water and add that to the sauce.
- Add a good pinch of salt and pepper then simmer the sauce gently for 15 minutes until reduced and thickened slightly (you don’t want the sauce to be watery).
- Once ready, remove the eggplants from the oven. When cool enough to touch, scoop out the inside of the eggplant and add to a mixing bowl.
- Add the tomato sauce, fresh basil (torn or roughly chopped) and roughly chopped mozzarella and mix until combined.
- Fill the eggplants with the mixture then sprinkle each one with some fennel seeds. Bake in the oven for another 25 minutes until melted and slightly golden.
Notes
- Sauce consistency - make sure your tomato sauce has thickened and isn't watery or there will be too much liquid in the filling.
- Make it spicy - to add some heat try adding some red pepper flakes (chilli flakes) to the tomato sauce.
- Other cheeses to use - to add a stronger cheese flavour you can swap half of the mozzarella for fontina, taleggio or even gorgonzola cheese.
- To add meat - you can brown some Italian sausage before continuing with the sauce or add some cubed mortadella or prosciutto slices to the filling mixture
- Storage and reheating - once cooked, the stuffed eggplant will keep well in the fridge for 2-3 days. You can reheat them at 350F (200C) for 15-20 minutes until piping hot all the way through. Make sure to cover them with foil so the cheese they do not burn.
- Freezing - freeze them in suitable containers for up to 1 month.
Nutrition Information
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Calories
233kcal
(12%)
Carbohydrates
6g
(2%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
40mg
(13%)
Sodium
456mg
(19%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
482IU
(10%)
Vitamin C
10mg
(11%)
Calcium
295mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 456mg | 19% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 295mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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