Tender eggplant halves filled with a savory mixture of tomatoes, herbs, and cheese. This Mediterranean classic transforms humble ingredients into an elegant vegetarian main that's both satisfying and flavorful.
Recipe Details
Ingredients
- 2 large eggplants, halved lengthwise
- 400g can diced tomatoes, drained
- 60ml pine nuts, toasted
- 120ml Parmesan cheese, grated
- 60ml fresh basil, chopped
Instructions
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Preheat oven to 200°C (400°F). Halve 2 large eggplants lengthwise and score the flesh in a crosshatch pattern. Brush cut sides with olive oil and season with salt.
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Place eggplant halves cut-side down on a baking sheet. Roast for 25 minutes until flesh is tender.
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Remove from oven and let cool slightly. Scoop out the flesh, leaving 1cm (1/2-inch) walls. Roughly chop the scooped flesh.
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In a bowl, mix chopped eggplant flesh with 400g can diced tomatoes, 60ml pine nuts, half the 120ml Parmesan cheese, and 60ml fresh basil. Season with salt and pepper.
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Fill eggplant shells with the mixture, mounding it slightly. Top with remaining Parmesan cheese.
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Return to oven and bake for 15-20 minutes until tops are golden and filling is heated through. Serve hot.
Tips
Eggplant Selection: Choose firm, glossy eggplants without soft spots. They should feel heavy for their size with bright green stems.
Salt Treatment: For less bitter eggplant, salt the cut flesh and let drain for 30 minutes before cooking. Pat dry before proceeding.
Pine Nut Toasting: Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden. Watch carefully as they burn quickly.
Make-Ahead: Stuff eggplants up to 24 hours ahead, cover, and refrigerate. Add 10 minutes to final baking time if cooking from cold.
Vegan Option: Omit Parmesan and add nutritional yeast or vegan cheese. The dish is still delicious without dairy.
Serving Suggestions: Serve with warm crusty bread, a simple green salad, or roasted vegetables. A light red wine complements perfectly.