Stuffed Eggplant with Mozzarella and Feta

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Step 1: Prepare the Eggplants

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Slice and Hollow the Eggplants: Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about 1/2 inch of the shell. Chop the removed flesh and set aside.
  3. Salt the Eggplant: Sprinkle salt on the eggplant halves and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry with a paper towel.

Step 2: Cook the Filling

  1. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5-7 minutes.
  2. Add Eggplant Flesh and Tomatoes: Stir in the chopped eggplant flesh and diced tomatoes. Cook for an additional 5 minutes.
  3. Season: Add cooked quinoa or rice (if using), oregano, basil, salt, and pepper. Mix well and remove from heat.
  4. Add Cheeses: Gently fold in the mozzarella and feta cheese until combined.

Step 3: Stuff the Eggplants

  1. Stuff the Eggplant Halves: Place the hollowed eggplant halves on a baking dish. Fill each half with the vegetable and cheese mixture, packing it in firmly.
  2. Top with Cheese: If desired, sprinkle additional mozzarella and breadcrumbs on top for extra crunch and flavor.

Step 4: Bake

  1. Bake the Stuffed Eggplants: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and the eggplants are tender.

Step 5: Serve

  1. Garnish and Enjoy: Remove from the oven and let cool slightly. Garnish with fresh parsley or basil before serving. Enjoy your stuffed eggplant warm!

Tips for Success

  • Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the dish.
  • Customize the Filling: Feel free to add other ingredients such as olives, spinach, or ground meat for variety.
  • Adjust Cooking Time: Depending on the size of the eggplants, you may need to adjust the baking time.

Storage

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze: You can freeze stuffed eggplants before baking. Thaw and bake as needed.

Final Thoughts

Stuffed eggplant with mozzarella and feta is a delightful dish that brings together fresh flavors and comforting textures. Perfect for any occasion, it’s sure to be a hit with family and friends. Enjoy making and sharing this delicious recipe!

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