Stuffed eggplants with baked egg
4 servings
40 minutes
Stuffed eggplants with baked egg are a refined dish of Greek cuisine that combines the richness of vegetable flavors with the tenderness of baked egg. Inspired by Mediterranean traditions, it conveys the atmosphere of warm family dinners and summer evenings by the sea. The eggplants become soft and aromatic, while their filling of carrots, peppers, onions, mushrooms, and zucchini gains a rich flavor through frying. The baked egg adds a delicate texture that harmoniously binds all the ingredients together. This dish is perfect for both cozy home dinners and festive tables. It can be served with herbs and light sauces to enhance its rich taste. Stuffed eggplants are not just food but a true gastronomic delight that reveals the depth of Mediterranean cuisine.
1
Cut the eggplants in half lengthwise. Make cuts about 0.5 centimeters from the edge and scoop out the flesh with a spoon. Finely chop the flesh of one eggplant. Also chop the other vegetables and sauté them in a pan with two tablespoons of oil until soft in the following order: onion, carrot, eggplant flesh, pepper, mushrooms, zucchini.
- Eggplants: 2 pieces
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Onion: 1 piece
- Zucchini: 0.5 piece
- Oyster mushrooms: 150 g
- Vegetable oil: 2 tablespoons
2
Fill the eggplant boats with the vegetable filling and place them in a preheated oven at 180–200 degrees for 20 minutes.
- Eggplants: 2 pieces
3
Beat the eggs with a fork, pour over the eggplants, and bake for another 10 minutes. Then sprinkle with herbs and serve.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste