Vegetable-Stuffed Eggplants
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Source: https://recipheon.com/en/recipes/main-dishes/vegetable-stuffed-eggplants
About this recipe
Vegetable-stuffed eggplants are an oven-baked dinner filled with bell pepper, onion, chickpeas, and tomato passata. Partially baking the eggplants before filling helps the flesh soften and absorb the flavor of the tomato filling. Chickpeas add substance, bell pepper brings sweetness, and tomato passata holds the ingredients together in a juicy but firm filling. Reduce the filling in the skillet first so it stays inside the eggplant halves as they bake. Serve warm after a brief rest, once the filling has set slightly.
Ingredients
Servings: 4
2 eggplants
1 bell pepper
1 onion
1/2 can chickpeas
200 ml tomato passata
Steps
Preheat a conventional oven (no fan) to 200°C. Halve the eggplants lengthwise, score the flesh in a crosshatch pattern without cutting through the skin, and place the halves cut side down on a parchment-lined baking sheet. Bake on the middle rack for 12–15 minutes.
Finely chop the onion and cut the bell pepper into small dice. Place them in a wide skillet with about 50 ml of the measured tomato passata, cover, and cook for 5 minutes. Add the drained chickpeas and the remaining tomato passata, then cook uncovered for 6 minutes, until the filling thickens.
Turn the partially baked eggplant halves over, gently press the softened flesh with a spoon, and divide the filling among them. Arrange the halves cut side up in a baking dish.
Bake on the middle rack at 200°C for 22–25 minutes, until the eggplant skin is tender when pierced and the filling is hot and firm.
After removing from the oven, let the eggplants rest for 5 minutes and serve one half per portion.
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