Stuffed eggplants, Catalan style
2 servings
50 minutes
Catalan stuffed eggplants are a true embodiment of Mediterranean flavor, combining the tenderness of eggplants with a rich filling. This recipe hails from sunny Catalonia, where the simplicity of ingredients reveals the depth of flavors. Baked eggplant halves are filled with a fragrant mixture of vegetables, eggs, and cheese that melts to create an appetizing crust. The dish is perfect for both family dinners and festive tables, enhancing the atmosphere of warmth and coziness. It is served with a glass of white wine, fresh bread or herbs to highlight the natural juiciness and richness of flavors. This culinary delight conveys the spirit of Spanish cuisine.
1
Cut the eggplants in half and carefully scoop out the middle.
- Eggplants: 2 pieces
2
Chop the onion finely, press the garlic, and sauté in olive oil.
- Onion: 1 piece
- Garlic: 3 cloves
- Vegetable oil: 30 ml
3
Finely chop the eggplant flesh and add it to the pan. Sauté for about three minutes. Remove from heat.
- Eggplants: 2 pieces
4
We chop the tomato and hard-boiled eggs. Then we add them to the filling, along with some greens and 50 grams of grated cheese. We mix everything, season with salt and pepper to taste.
- Tomatoes: 1 piece
- Chicken egg: 2 pieces
- Green: to taste
- Cheese: 100 g
5
We fill the halves of the eggplants with filling.
6
Sprinkle them with grated cheese and send them to bake in the oven for 20-30 minutes.
- Cheese: 100 g
7
Cover the top with foil for 15 minutes to prevent the cheese from burning.