Baked Eggplant Recipe

Baked Eggplant Recipe:
History and Fun Facts:

The baked eggplant dish has a history that dates back to ancient times, with origins in the Mediterranean region. Eggplants were first cultivated in Asia more than 4,000 years ago and later brought to the Mediterranean by Arab traders. The combination of flavors in this dish has evolved over time, incorporating various ingredients and cooking techniques.

Eggplant, also known as aubergine, is a versatile vegetable that absorbs flavors beautifully, making it a perfect base for this baked dish. Eggplants are rich in vitamins, minerals, and fiber, making them a healthy addition to any meal.

The process of parboiling the eggplant before baking ensures that it is tender but not overly soft. This step helps to retain the shape and texture of the eggplant while allowing it to absorb the flavors of the filling.


Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4

- 2 eggplants
- 1 tablespoon butter
- 1 medium onion, minced
- 1 cup bread crumbs
- Salt, to taste
- Pepper, to taste
- 1 egg yolk
- Additional butter for basting
- Additional bread crumbs for topping


1. Preheat the oven to 375°F (190°C).

2. Fill a large pot with water and add a generous amount of salt. Bring the water to a boil.

3. Carefully place the whole eggplants into the boiling water. Let them cook for about 5-7 minutes until they become tender, but not overly soft.

4. Once the eggplants are cooked, remove them from the boiling water and let them cool for a few minutes.

5. Using a sharp knife, cut the eggplants in half crosswise, so you have two halves of each eggplant.

6. With a spoon, scrape out the insides of the eggplants, being careful not to break the skin. Set aside the eggplant flesh.

7. In a pan, melt one tablespoon of butter over medium heat. Add the minced onion and cook until it becomes brown and fragrant.

8. Add the scraped eggplant flesh to the pan along with the bread crumbs, salt, and pepper to taste. Mix well together, allowing the flavors to meld.

9. Remove the pan from the heat and let it cool for a few minutes. Once cooled, add the egg yolk and mix to bind the filling together.

10. Spoon the filling mixture back into the eggplant shells, distributing it evenly among them.

11. Place the stuffed eggplants in a shallow baking dish or dripping pan. Baste the tops with melted butter or sprinkle bread crumbs on top with small bits of butter.

12. Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the eggplants are tender and the tops turn golden brown.

13. Baste the eggplants with butter or sprinkle additional bread crumbs on top every 10 minutes for a richer flavor and texture.

14. Once baked, remove the dish from the oven and let the eggplants cool for a few minutes before serving.

Enjoy this delicious and satisfying baked eggplant dish as a main course with a side salad or as a flavorful side dish.

Similar Recipe Dishes:

If you enjoyed this baked eggplant recipe, you might also like these similar dishes:

1. Stuffed Bell Peppers: Replace the eggplant with bell peppers, and fill them with a flavorful mixture of rice, ground meat, vegetables, and spices. Bake until the peppers are tender and the filling is cooked through.

2. Stuffed Zucchini: Slice zucchinis in half lengthwise, and hollow out the centers. Fill them with a mixture of cooked quinoa, sautéed vegetables, and cheese. Bake until the zucchinis are tender and the filling is golden.

3. Stuffed Portobello Mushrooms: Remove the stems from large portobello mushrooms and fill the caps with a mixture of diced vegetables, breadcrumbs, and herbs. Bake until the mushrooms are tender and the filling is crispy.

These similar dishes offer a variety of options to enjoy stuffed vegetables, each with its unique flavors and textures. Experiment with different fillings and spices to customize these dishes to your liking.



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