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Delicious Ina Garten Stuffed Eggplant Recipe

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A delightful and healthy stuffed eggplant recipe from Ina Garten!

Ingredients

Scale
  • 2medium eggplants, halved lengthwise
  • 4 tbspolive oil (divided)
  • 1 cupfinely chopped yellow onion
  • 2cloves garlic, minced
  • 1½ cupscherry tomatoes, halved or1 cupcanned diced tomatoes, drained
  • ½ tspkosher salt
  • ¼ tspblack pepper
  • ½ tspcrushed red pepper flakes (optional)
  • ½ cupchopped fresh parsley or basil
  • ½ cuppanko breadcrumbs
  • ½ cupgrated Parmesan or crumbled feta
  • Optional: pine nuts or chopped walnuts (for extra texture)

Instructions

  1. Begin by preheating your oven to 400°F (200°C). Lining a baking sheet with parchment paper will make cleanup easier and keep your eggplants from sticking. This initial step sets the stage for perfectly roasted eggplant shells that will cradle your delicious filling.
  2. Next, it’s time to prepare the eggplant. Brush the cut sides of the eggplants with 2 tablespoons of olive oil. Place them cut-side down on your prepared baking sheet, ensuring they sit flat to promote even roasting. Roast the eggplants for 25-30 minutes until they are fork-tender. This process concentrates the flavor and softens the flesh, making it easier to scoop out later.
  3. Once the eggplants are roasted and slightly cooled, carefully scoop out the flesh, leaving about a ½-inch shell intact. You can use a spoon or a melon baller for this task. Make sure to chop the scooped-out eggplant flesh into smaller pieces, ready to be incorporated into your filling.
  4. In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add in the chopped onion and sauté for about 5-7 minutes until it becomes translucent and fragrant. After that, stir in the minced garlic along with the chopped eggplant flesh, cherry tomatoes, kosher salt, black pepper, and crushed red pepper flakes if you are looking for some heat. Cook this mixture for about 5 minutes, allowing it to soften nicely.
  5. Remove the skillet from heat and stir in the panko breadcrumbs, adding texture to your filling. Toss in the chopped parsley or basil, and finally, mix in half of the grated Parmesan or crumbled feta cheese. This combination of ingredients will create a deliciously savory filling bursting with Mediterranean flavors.
  6. Using a spoon, generously stuff each eggplant half with the savory filling. Ensure each shell is well filled to maximize flavor in every bite. Afterward, sprinkle the remaining cheese on top of the stuffed eggplants. If you’re adding nuts, sprinkle them over the cheese for extra crunch and flavor, bringing a satisfying texture to the dish.
  7. Now, it’s time to return the stuffed eggplants to the oven for an additional 15-20 minutes. This final baking time is key for melting the cheese and allowing the flavors to meld together wonderfully. Look for a golden brown color and a bubbly texture, which indicates that your dish is ready to be served.

Notes

Eggplants should be firm and glossy for best texture. If they are slightly bitter, salting the cut sides before roasting can help reduce bitterness.

Nutrition

Find it online: https://mykitchenstorie.com/delicious-ina-garten-stuffed-eggplant-recipe/