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Eggplant baked and fan stuffed
Very beautiful and tasty eggplant dish!
How to cook Eggplant baked and fan stuffed
Step 1
Cut the eggplant lengthwise into several pieces, without cutting a little to the tail.
Step 2
Pour into a baking dish. Cut the tomato, pepper and garlic into slices. Put in each pocket 2 tomatoes, 2 garlic, 2 peppers, 1 cheese.
Step 3
Stuff all the pockets, put greens. Mix butter with paprika and salt (to taste). Brush the eggplant.
Step 4
Bake at 180 degrees - 30 minutes. Cool slightly, put on a plate.
Eggplant baked and fan stuffed - FAQ About Ingredients, Baking Time and Storage
Yes, you can use feta, mozzarella, or any other cheese that melts well for a different flavor.
Store in an airtight container for up to 3 days. Reheat in the oven for best results.
Yes, this is a vegetarian dish as it contains no meat products.
Absolutely, you can omit peppers or substitute with zucchini or mushrooms for a different taste.
Serve warm with a side of crusty bread or a fresh salad for a complete meal.
Yes, freeze before baking. Thaw in the fridge overnight and bake as directed when ready to serve.
Add red pepper flakes or a dash of hot sauce to the stuffing mixture for extra heat.
Globe or Italian eggplants work best as they hold their shape well when baked.
Yes, cooked ground beef or sausage can be added to the stuffing for a meat version.
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