Stuffed Eggplant with Mozzarella and Cherry Tomatoes Recipe

A delicious recipe for stuffed eggplant featuring mozzarella and cherry tomatoes has emerged, combining vibrant flavors and a simple preparation process. This dish not only serves as a delightful appetizer but can also be a nutritious main course. Perfect for gatherings or family dinners, it showcases the rich flavors of fresh vegetables and cheese.

Ingredients Required

To prepare this dish, the following ingredients are needed:

• 600 grams of elongated eggplants
• 300 grams of mozzarella cheese
• 200 grams of cherry tomatoes
• 70 grams of grated Parmesan cheese
• Several leaves of fresh basil
• Olive oil
• Salt
• Pepper

Preparation Steps

The cooking process begins by trimming the ends of the eggplants and partially peeling them, creating stripes of skin. Slice the eggplants into rounds about 4 centimeters thick and scoop out the centers to form small boats.

In a pan, sauté the scooped eggplant flesh in a little olive oil and set it aside. Arrange the eggplant rounds on a baking sheet lined with parchment paper, seasoning them with salt and drizzling with olive oil. Bake them in a preheated oven at 200 °C for around 10 minutes.

While the eggplants are baking, prepare the filling. In a bowl, combine diced mozzarella, grated Parmesan, the sautéed eggplant flesh, and chopped cherry tomatoes. Season this mixture with salt, pepper, and fresh basil leaves.

After ten minutes, remove the eggplant from the oven. Stuff each round with the prepared filling and return them to the oven for an additional 10 minutes, maintaining the temperature at 200 °C.

Once cooked, serve the stuffed eggplants warm, allowing the flavors to meld beautifully. This dish is sure to impress guests and satisfy those looking for a hearty yet healthy option.