Stuffed Eggplants with Vegetables and Rice

Eggplant, also known as melanzana, is a well-known vegetable to all of us. It is a true treasure trove of fiber, vitamins, and minerals, and many may not yet know that eggplant is also a powerful antioxidant. Besides frying them, we often lack ideas on how to prepare them, but due to their rich nutritional value, they should appear more frequently on our plates. This time, I share with you a recipe that is a perfect summer dish, also suitable for those who do not eat meat. Eggplant boats filled with a mixture of rice, sautéed vegetables, and freshly chopped cucumbers and tomatoes for crunchiness.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Eggplant, raw

  • 0.5 dl Oil, olive

  • pieces Salt, table

  • pieces Thyme, fresh

Rice

  • 2 spoons Oil, olive

  • 200 g Rice, white, long grain

  • pieces Water

  • pieces Salt, table

Vegetables

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 piece Small pumpkins

  • 1 piece Cauliflower, fresh

  • pieces Swiss chard, fresh

  • 2 piece Tomato, red

  • 1 piece Bell pepper, red, fresh

  • 1 piece Carrot, fresh

  • 0.5 dl Oil, olive

  • 0.5 l Soup base, beef, cube

  • pieces Salt, table

  • 1 piece Sweet potato, unpeeled, fresh

  • 1 handful Tomato, red

Yogurt soup

  • 2 dl Yogurt, plain, from whole milk

  • 2 spoons Sour cream

  • pieces Garlic, fresh

  • 1 piece Sweet potato, unpeeled, fresh

  • 0.5 piece Lemon, fresh, without shell

  • pieces Parsley, fresh

  • pieces Salt, table

Steps

  1. Wash the eggplants, cut off the tops, and slice them lengthwise in half to get two halves.

  2. Make deep cuts in the eggplant halves with a sharp knife to create a 'checkerboard' pattern (see picture). Be careful not to cut through the outer skin. Season with salt and pepper.

  3. Generously brush each half with olive oil, sprinkle with rosemary and thyme, and place on a baking tray lined with parchment paper.

  4. Before baking, flip the eggplants so that the cut side is facing down on the parchment paper. Season the top side (the skin) with salt and oil. Bake the eggplants for about 45 minutes in an oven preheated to 250 degrees Celsius.

  5. While the eggplants are baking, prepare the filling ingredients. Heat oil in a pot. Add the rice and sauté slightly until translucent. Add water and salt. Cook according to the instructions until the rice is 'al dente' (still firm to the bite).

  6. In another pot, heat oil and add finely chopped onion. Sauté until translucent. Add crushed garlic, and when fragrant, add the rest of the vegetables, diced. Sauté over low heat to develop the flavors. Add half a liter of vegetable stock or water.

  7. Cook until the vegetables are still slightly firm and there is some sauce in the pot (it should not be too dry). Add 200 g of cooked rice, mix well, and cook covered for about 10 minutes. After this time, add fresh, diced cucumber and cherry tomatoes. Gently mix the ingredients again.

  8. Prepare the yogurt sauce. Peel the garlic and press or finely chop it. Mix the ingredients together, season with salt, pepper, add a few drops of olive oil, and the juice of half a lemon. Cover and chill well.

  9. Take the baked eggplant halves out of the oven and flip them so that the skin is facing down. Mix the baked center with a fork and press it down slightly to make room for the filling. Fill the halves with the prepared filling.

  10. Serve the prepared dish by placing two tablespoons of the sauce on the plate first, then place the stuffed eggplant half on top. Drizzle another tablespoon of sauce over the top. Enjoy this richness of flavors!

Nutrition Information (Per 100g)

  • Calories: 60.91 kcal
  • Fat: 1.09 g
    • Saturated Fat: 0.24 g
  • Carbohydrates: 10.18 g
    • Sugars: 1.29 g
  • Protein: 1.17 g
  • Fiber: 1.21 g