Herb-Stuffed Baked Eggplant Recipe
Italian cuisine · 290 calories
About this recipe
A hearty and flavorful dinner option featuring tender baked eggplant stuffed with a savory herb and breadcrumb mixture. Perfect for an eggetarian meal that satisfies and delights.
Ingredients
- - Schwartz Oregano
- Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
- 300G Orgran Gluten Free All Purpose Rice Crumbs
- 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
- 12 Per Pack Daylesford Organic Mixed Weight Eggs
- - Filippo Berio Garlic Flavoured Olive Oil
- 250G Shallot Onion - 250g
Instructions
- 1. Cut the top off the eggplant, wash it, and prick it with a fork to allow steam to escape.
- 2. Place the eggplant in the microwave and cook on high for 5 minutes to soften. Let it cool until safe to handle.
- 3. Cut the eggplant lengthwise down the middle and scoop out the seeds and pulp, leaving a sturdy shell.
- 4. In a mixing bowl, combine 1 cup of bread crumbs, 1 finely chopped onion, 1 beaten egg, 1/2 teaspoon of dried oregano, 1/2 teaspoon of minced shallot, and 1/4 teaspoon of. Mix well to form the stuffing.
- 5. Divide the stuffing mixture evenly and fill the two eggplant halves.
- 6. Brush the tops of the stuffed eggplants with a beaten egg and coat them with additional bread crumbs for a crispy finish.
- 7. Lightly brush the stuffed eggplants with olive oil or melted butter to enhance browning.
- 8. Preheat your oven to 350°F (175°C). Place the stuffed eggplants on a baking sheet and bake for 30 minutes, or until the tops are golden and the filling is cooked through.
- 9. Remove from the oven and let cool slightly before serving. Enjoy your herb-stuffed baked eggplant as a satisfying dinner.