Vegetable-filled Eggplant With Vinaigrette

Vegetable-filled eggplants can be made in many different ways, and they all taste really good. The amazing thing is that this meaty vegetable will help satisfy your appetite in a very healthy way.

The following recipe is very nutritious as it contains  all the health benefits of eggplant as well as those of the other vegetables. Among these benefits are those from fiber, potassium, vitamins B and C, calcium and iron.

Since this vegetable has a meat-like consistency, you can fill it with many different things. Depending on how you cut it, you can also fill it in different ways.

For example, if you cut it in half, you will be able to fill it with something much more juicy than if you cut it into slices. The first type of cutout is much better at holding liquid.

Next, we will look at how to make this recipe.

Vegetable-filled eggplant

Ingredients (for 4 people)

• 1 leek
• 2 cloves garlic
• Olive oil
• 2 tbsp. basil (30 g)
• 6 carrots
• 4 eggplants (about 400 g)
• 1 large tomato
• 30 g spinach
• 80 g breadcrumbs
• 3 snack peppers
• Spices: Coarse salt, fresh parsley
• Optional: Black pepper, parmesan cheese or grated mozzarella

Cooking

1. Preheat the oven to 180 C.
2. Wash and drain the aubergines. Next, remove the stem, and cut them in half. Make some cuts in the meat (not too deep). That way, it is divided into several sections.
3. Place the aubergines on a piece of baking paper and sprinkle with coarse salt around them. The hollow side (where the meat is) should face upwards. When they are ready, salt them with fine salt, and add a few drops of oil.
4. Next, put them in the oven for 20-25 minutes.
5. When the time is up, let them cool at room temperature and  gently remove the meat. You want to remove it, but set it aside.
6. Next, wash, peel and cut the carrots into small cubes. You also need to clean the leek, and cut it into slices.
7. Cut the tomato into slices, and the snack pepper into the julienne.
8. Add a little oil to a frying pan and preheat it.
9. Fry carrots, leeks, tomatoes and snack peppers. Finally, add the spinach and garlic.
10. When the garlic is golden, season with a little fine salt and chopped parsley.
11. Let it all cook for 10 minutes.
12. Mix the fried vegetables with the meat from the aubergines that you previously set aside.
13. Add the stuffing to the aubergines and cover.
14. Chop clove of garlic and crush well. Next, chop the basil into small pieces.
15. In a bowl, mix breadcrumbs with the well-crushed garlic.
16. Cover the aubergines with a layer of the mixture with bread, basil and garlic. Add a drop of oil, then  put them in the oven for another 5 minutes. 
17. When it’s time to serve, you can add a bit of parmesan cheese or grated mozzarella, to give it a fresh touch. You can also add the cheese in the previous step so that it blends in with the rest of the ingredients.

Vegetable-filled eggplant with vinaigrette

As you saw in the previous recipe, you can make vegetable-filled eggplant in no time, and  it is very simple. Although we have shown you one of the more popular options for fillings, you can also make some other fillings.

Now, we will show you a recipe that has a special dressing: Vinaigrette.

Ingredients (for 4 people)

• Olive oil
• 4 eggplants (about 400 g)
• 1 sliced ​​onion
• 2 red peppers
• 2 yellow peppers
• 1 can of mushrooms (125 g)
• 3 tablespoons strong pepper (30 g)
• 3 tablespoons fresh rosemary (45 g)
• 2 tablespoons red vinegar (30 ml)
• Spices: Salt, black pepper

Cooking

1. Preheat the oven to 180 C.
2. Wash, drain and cut the peppers into small cubes.
3. Next, cut the aubergines lengthwise, just down the middle, as in the previous recipe. Next, carefully remove the meat and store it.
4. Wash, drain and cover the peppers with a little olive oil.
5. Put the peels of the eggplant and peppers  in the oven for 10 minutes.
6. Cut the onions into small cubes and fry them in a frying pan lightly greased with olive oil.
7. In a small bowl, mix the vinegar with the spices and strong paprika. Stir it around a bit, then add the rosemary.
8. Drain the mushrooms and cut them into small pieces.
9. Mix mushrooms and vinaigrette together with the pulp from the aubergines, and stir well. Next, add the fried onions.
10. Take the vegetables out of the oven and let them cool at room temperature for a few minutes. Once they have cooled a bit, cut the peppers into small cubes.
11. Add the cubes to the meat from the eggplant, and stir it all together again.
12. Finally, fill the aubergines and serve.

This recipe for vegetable stuffed eggplant is very simple to make. Although the original recipes say you should fill them like a “canoe” (cut them in half on the long side), you can also try cutting them into slices or folding the vegetables into them, as we have said before.

The filling and the way you cook them will still be the same. The only difference will be the way you cut the aubergines. 

That way, you are free to decide how to serve your delicious dish!