Photo credit: © Eatwell101.com
Ingredient list for Baked Stuffed Eggplant
Serves 4:
- 2 large eggplants
- 1 onion
- 1 clove of garlic
- 1 teaspoon cumin
- 1 small piece of pepper (to your taste)
- 1 large tomato
- 2/3 cup (100g) of tomato sauce (homemade tomato sauce recipe here)
- 4 small eggs
- Olive oil
- Salt and pepper
- Fresh cilantro
Directions
1. Preheat your oven to 360°F (180°C).
2. Wash and pat dry the eggplants and cut them in half.
3. Oil the cut face and bake for about 25 minutes.
4. Allow to cool slightly, then gently scoop out the flesh with a spoon. Set the skin aside.
5. While baking the eggplants, sauté finely chopped onion in a pan with a little oil. Then add garlic and chili pepper, finely chopped.
6. Add cumin. Sauté for a few moments.
7. Finally, add the diced tomato, the tomato sauce, and the eggplant flesh. Season with salt and pepper.
8. Reduce for about 5 minutes over low heat.
9. Spoon the stuffing into the eggplant skins. Make a little dig in the middle.
10. Break an egg over and bake in the oven for about 7 minutes. Check when the white is set, and the yolk is runny.
11. Sprinkle with fresh cilantro and serve hot with a slice of bread.
Recipes Eatwell101 readers come back to again and again.Most Popular Recipes
Baked Stuffed Eggplant Recipe
Baked eggplants stuffed with tomato & egg.
Ingredients
- 2 large eggplants
- 1 onion
- 1 clove of garlic
- 1 teaspoon cumin
- 1 small piece of pepper (to your taste)
- 1 large tomato
- 2/3 cup (100g) of tomato sauce (homemade tomato sauce recipe here)
- 4 small eggs
- Olive oil
- Salt and pepper
- Fresh cilantro
Instructions
- Preheat your oven to 360°F (180°C).
- Wash and pat dry the eggplants and cut them in half.
- Oil the cut face and bake for about 25 minutes.
- Allow to cool slightly, then gently scoop out the flesh with a spoon. Set the skin aside.
- While baking the eggplants, sauté finely chopped onion in a pan with a little oil. Then add garlic and chili pepper, finely chopped.
- Add cumin. Sauté for a few moments.
- Finally, add the diced tomato, the tomato sauce, and the eggplant flesh. Season with salt and pepper.
- Reduce for about 5 minutes over low heat.
- Spoon the stuffing into the eggplant skins. Make a little dig in the middle.
- Break an egg over and bake in the oven for about 7 minutes. Check when the white is set, and the yolk is runny.
- Sprinkle with fresh cilantro and serve hot with a slice of bread.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
