Eggplant is a vegetable that is used and cooked widely in our country all year, but mostly preferred is in the summer and autumn, because the eggplants are fresher and grow in fields, in organic ways. The ways to cook the eggplant are many. We want to bring to you this time, our way of cooking the Best Stuffed Eggplant Recipe, or like we call it Imam Ballajdi.
We encourage you to explore and try different varieties of recipes with this veggie, cooking it as a main dish, combining with meat or other vegetables, cooking it fried, grilled, or baked in the oven. There are many recipes to cook the eggplant in salads, aperitifs, souces, or to use as the main ingredient for pasta and rice, cold and warm serving’s way. You can use your imagination with this vegetable, and I secure that any eggplant recipe will be delicious because eggplant offers a delicate taste that will make you cook like a real chef.
Ingredients-4 Servings
- 5-6 medium eggplants
- 1-onion
- 1-carrot
- 1-bell pepper
- 1-zucchini
- 3-medium ripe tomatoes
- Salt, pepper, olive oil, parsley, oregano
- Garlic cloves
Directions
- First, choose fresh and not big eggplants, because when they are big to start creating seeds inside. Rinse the eggplants well, cut the tails part, and cut them horizontally in the middle, but not until the end. Using a knife, remove the inside of Eggplant, but only the middle part, not all. Diced the inside part that you remove from the eggplants and keep it apart for our filling.
- Put all the eggplants in a deep bowl and cover with salty warm water and let them sit for 20 minutes.
- In a saucepan, add 3-4 tbsp olive oil, the diced onion and stir-fry until the onion is tender.
- Add all the other diced vegetables, carrot, bell pepper, zucchini, and diced inside of the eggplant.
- Season with salt and pepper and let to cook for 7-8 minutes. Add the ground tomatoes. You can ground them with a grater or dicing after removing the tomatoes skin using warm water. Cook all the filling for 15 minutes until it creates a delicious sauce, which you can use also use with pasta. Add chopped fresh parsley and oregano. You can use dry herbs if you don’t have the fresh ones.
- Heat the oven at 200 degrees. Transfer dry Eggplants in a baking dish with 2-3 tbsp olive oil and bake for 15-20 minutes in the preheated oven.
- Start to fill the baked Eggplants adding 2-3 tbsp from the filling mixture that we prepared in each of them.
- Add 1-2 garlic cloves in each stuffed eggplant. Add 1/2 glass of warm water and bake them for another 25-30 minutes in the preheated oven.
- Be careful, not to dry the eggplants too much. If the Eggplants start to dry, cover the baking dish, or fix the baking temperature and time depending by the type of your oven.
- After baking, serve the stuffed Eggplants warm.
This is a vegetable main dish, tasty and healthy, and this recipe is perfect for everyone that is vegan.
You can conserve the stuffed eggplants for 1-2 days, keeping it in a refrigerator container. This cook is also easy to take and consume during your working days’ meals.
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