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Introduction
Mediterranean cuisine is known for its fresh flavors, vibrant colors, and healthy ingredients. This Stuffed Eggplant with Tomato and Basil is a perfect example — a light yet satisfying vegetarian dish that bursts with freshness. It’s ideal as a main course for lunch or dinner and pairs beautifully with a crisp salad or warm bread.
Ingredients (Serves 2)
1 large eggplant (aubergine), halved lengthwise
2–3 medium ripe tomatoes, finely diced
2 tbsp extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves (for garnish and flavor)
1 tbsp fresh parsley, chopped
Optional: pinch of red chili flakes for spice
Instructions
1. Prepare the Eggplant
Preheat your oven to 190°C (375°F).
Slice the eggplant in half lengthwise and scoop out a bit of the flesh to create a small hollow. Keep the removed flesh aside.
Brush the inside with olive oil, season with salt, and roast in the oven for about 20 minutes until tender.
2. Make the Tomato Filling
In a skillet, heat 1 tbsp olive oil over medium heat.
Add chopped onion and garlic, sauté until fragrant.
Dice the reserved eggplant flesh and add it to the skillet. Cook for 5–7 minutes.
Stir in diced tomatoes, parsley, salt, pepper, and optional chili flakes. Cook for another 5 minutes until the mixture is thick and aromatic.
3. Assemble & Bake
Remove the roasted eggplant halves from the oven.
Fill them generously with the tomato mixture.
Bake for another 10 minutes to let the flavors blend.
4. Garnish & Serve
Top with fresh basil leaves before serving.
Enjoy warm with crusty bread, couscous, or a light green salad.
Chef’s Tips
For a cheesy twist, sprinkle grated mozzarella or feta before the final bake.
Add chickpeas or lentils for extra protein.
Use heirloom tomatoes for a sweeter, richer flavor.
Source : Oh Women
