Stuffed Eggplants


Stuffed Eggplant

It's quite simple to prepare thee deliciously cooked eggplant with a lovely tomatoes sauce, mozzarella, and olives on top. Because this vegetable doesn't taste overly strong and has a moderate flavor, baked eggplant has a delicious flavor. These cooked eggplant will taste delicious when you add cheese, herbs, tomatoes, or anything else you like.
Now, when eggplants are in full season, it would be a waste not to take advantage of these amazing vegetables and to use it to make delicious recipes. This recipe is so easy to make, you only need a few ingredients and the result is amazing. Also, if you are a vegetarian, this recipe is perfect for you.
Besides their good taste, eggplants also have many benefits. Because they are low in calories and high in vitamins, minerals, and fiber, eggplants are a nutrient-dense food. Niacin, magnesium, and copper are among the other minor nutrients found in modest concentrations in eggplants.
Eggplants are rich in antioxidants and a range of vitamins, minerals, and other nutrients. Antioxidants may help prevent a variety of chronic diseases, including cancer and heart disease.
Consuming more eggplant in your diet could help control your blood sugar levels. This is mostly due to eggplants' high fiber content, which stays whole as it goes through the digestive system. By decreasing the rate of sugar digestion and absorption in the body, fiber helps lower blood sugarTrusted Source. Slower absorption reduces spikes and crashes and maintains constant blood sugar levels.
Overall, eggplants should be a part of our diet because they have many benefits and also can be very tasty used in the right recipes.
PREP TIME 10 mins
Cook Time 30 mins
Course Main Course
Cuisine European, Italian
Servings 4
Calories 140 kcal


  • 2 eggplants
  • 400 g diced tomatoes
  • 2 garlic cloves
  • 250 g mozzarella
  • 150 g olives
  • 2 tbsp olive oil
  • salt
  • chilli flakes


  • Cut the eggplant in half, then cut each half in half. Brush them with olive oil and season them with salt and chili flakes to taste. Put the eggplants in a tray covered with baking paper and bake them in the oven preheated to 200 degrees for 20 minutes.
  • While the eggplants are cooking, we take care of the sauce. In a bowl, add the diced canned tomatoes, crushed garlic and fresh basil.
  • After the 20 minutes have passed, take the eggplants out of the oven, pierce the core with a fork, add the tomato sauce, sliced olives, mozzarella and bake for another 10-15 minutes or until the mozzarella has melted. When the eggplants are ready, sprinkle fresh basil on top and serve.


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