Vegetarian Stuffed Eggplant With Herbed Crumbs Recipe

About this recipe

A hearty and flavorful dinner option featuring eggplant stuffed with a savory mixture of vegetables and herbed bread crumbs, baked to perfection. Ideal for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Ktc Vegetable Oil
• 227G Paxo Golden Breadcrumbs
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Kikkoman Soy Sauce

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cut the eggplants in half lengthwise and place them cut side down in a shallow baking dish. Add 1/4 cup water to the dish and bake for 30 minutes.
3. 3. Once baked, scoop out the flesh of the eggplants, leaving a 1/2-inch shell. Chop the scooped-out eggplant flesh into small pieces.
4. 4. Heat 1/4 cup oil in a skillet over medium heat. Add the chopped eggplant, 1/2 cup diced celery, and 1/2 cup diced onion. Sauté for 10 minutes until softened.
5. 5. Stir in 2 cloves minced garlic, 1 1/2 cups bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon soy sauce, and 1/4 cup chopped parsley. Mix well to combine.
6. 6. Spoon the mixture into the eggplant shells, pressing it down gently to fill each shell evenly.
7. 7. Brush the outside rims and tops of the stuffed eggplants with a little oil.
8. 8. Return the stuffed eggplants to the oven and bake at 350°F (175°C) for another 30 minutes, until golden and heated through.
9. 9. Remove from the oven and let cool slightly before serving.