질문하기
Eggplant halves stuffed with breadcrumbs, tomatoes, and herbs, baked until golden. This vegetarian mediterranean dish is a fresh, healthy family dinner that's satisfying and full of flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
Slice eggplants in half lengthwise and carefully scoop out most of the flesh, leaving a 1/2-inch border. Dice the scooped flesh and set aside.
Brush eggplant halves with 1 tablespoon olive oil, sprinkle lightly with salt, and roast cut-side up for 20 minutes until just tender.
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and the diced eggplant flesh; sauté for 5 minutes.
Stir in chopped tomatoes, breadcrumbs, parsley, basil, 1/2 tsp salt, and pepper. Cook for another 5 minutes, stirring until mixture is fragrant and lightly toasted.
Remove from heat and let cool slightly, then stir in parmesan cheese.
Stuff the roasted eggplant halves with the breadcrumb mixture, pressing down gently. Return to the oven and bake for 20–25 minutes until golden brown on top.
Let rest for a few minutes before serving warm, garnished with extra herbs if desired.
