A complete meal packed in one slice of stuffed eggplant. Every bite is filled with flavor.
Rustic Roasted Stuffed Eggplant
A Rustic delicious Southern Italian way of preparing fresh from the garden Eggplant.
Equipment
- cooking brush ,baking dish, oven, cutting knife
Ingredients
- 4 Long Eggplant
- 1/4 cup olive oil
- 16 Cherry tomatoes (seeds removed)
- 16 dried Italian black Olives
- 2 cloves garlic
- 1/4 capers
- 1 cup Bocconcini cubed (fresh mozzarella)
- 1/4 cup chopped parsley
- 1/2 cup grated pecorino romano
- 1/2 tsp oregano
- 1/4-1/2 tsp salt
- 1/4 tsp pepper
- 1/4 garlic powder
- 3 thin slices mortadella
Instructions
- Wash and dry eggplant , cut off top and cut in half length wise.Prepare by washing and chopping and gathering all ingredients. Make two deep long slits with peering knife long ways, being careful to not go thru to the underneath skin however, then add 4 slits across on an angle. in the slits is where you will stuff all your ingredients.
- Put all halved eggplants on cutting board and begin to brush olive oil evenly on each one. Lightly salt and pepper each half. Sprinkle with organic garlic powder. Begin to press in between the slits all your ingredients, being sure they are evenly distributed through out each eggplant being stuffed. Start with the tomatoes, garlic and olives continue with the bocconcini, parsley, capers mortadella, add oregano, grated cheese and capers parsley on top.
- Place in a baking dish that has been brushed with olive oil on the bottom and sprinkled with grated cheese. Add 1/4 cup of water to bottom of pan. Option drizzle /sprinkle white white before roasting on top of eggplant. Preheat oven to 395* degree. When ready place in oven uncovered for 25 min. then cover with foil for the last 20 minutes.
- Remove from oven and allow to cool about ten minutes. Serve in baking dish or place on a serving platter. I like to arrange them in a pretty style.
Notes
*Eggplant can be used in so many ways. But this is absolutely one of my favorites. Quick easy, fresh , healthy, whole ingredients. Staple ingredients turned into something extraordinary.
* I show two options, one is vegetarian and the other I used two half eggplants too demonstrate how you can also add pieces of mortadella inside as well. Add or omit the ingredients you and your family prefer. *This a whole complete meal in itself, however some great sides can be a wonderful fresh salad, or rice or orzo pasta . ( see my orzo pasta recipe for ideas) * I make as much extra as I can with these as I love to have them for lunch the next day just as they are or on an open face sandwich with homemade healthy crunchy bread. Add it to your kids lunches for special lunch for the kids. Earlier kids begin enjoying whole foods the more variety they will love as they get older and will choose healthier choices as well in their own food choices.Eggplant is one of the most versatile vegetables you will find through out the world. I love using it for so many reasons and it is a fantastic meat alternative while not compromising on satisfaction and heartiness.
