Almond-Stuffed Eggplant Bake Recipe

Fusion cuisine

Almond-Stuffed Eggplant Bake recipe

About this recipe

A hearty and flavorful baked eggplant dish filled with a savory almond and breadcrumb stuffing, perfect for a satisfying dinner. This recipe is ideal for those seeking a delicious non-vegetarian meal solution.

Ingredients

  • - Thyme Bunched Herb
  • 50G Picard Chopped Flat Parsley
  • Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
  • 100 G Jumbo Garlic 100g
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 15G Terre Exotique Chopped Basil, 15G
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • - Ktc Vegetable Oil
  • 250G Granoro Breadcrumbs, 250G
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • - Schwartz Paprika

Instructions

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. Halve the eggplants lengthwise and scoop out the pulp, leaving a 1/4-inch shell. Chop the pulp and set it aside.
  3. 3. Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Add 2 cups of breadcrumbs and 2 minced garlic cloves. Cook for 5 minutes, stirring frequently, until the breadcrumbs are golden brown. Remove from the skillet and set aside.
  4. 4. In the same skillet, heat 2 tablespoons of vegetable oil. Add the chopped eggplant pulp, 2/3 cup of diced onion, 1 1/2 teaspoons of thyme, and 1 1/2 teaspoons of dried basil. Cook over medium heat, stirring constantly, until the eggplant is tender, about 8-10 minutes.
  5. 5. Remove the skillet from heat and stir in the toasted breadcrumbs, 3/4 cup of diced onion, 1/4 cup of chopped parsley, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well to combine.
  6. 6. Arrange the eggplant shells in a large baking pan. Spoon the stuffing mixture evenly into the shells.
  7. 7. Top each stuffed eggplant with 1/4 cup of grated Parmesan cheese. Sprinkle with 1/2 teaspoon of paprika and drizzle the remaining 1 tablespoon of vegetable oil over the tops.
  8. 8. Pour 1/2 inch of boiling water into the baking pan to help steam the eggplants during baking.
  9. 9. Bake in the preheated oven for 30 minutes, or until the cheese is golden brown and the filling is heated through.
  10. 10. Remove from the oven and let cool slightly before serving. Enjoy your eggplant bake!