Petite Stuffed Eggplant
I love these baby eggplants – they are so adorable. I have done an Indian recipe with these guys before but this time I wanted to do something with different flavors. Something that could be served as a side dish or turned into a main dish and was quick to make. You can serve these eggplants with your favorite marinara or arrabiata sauce with some pasta to make it a whole meal. The stuffing has somewhat Italian flavors so its tastes really great with the sauce.
Its quick, easy to make and you probably already have the ingredients in your pantry. I used mint and parsley for the fresh herbs but parsley and basil or just any one of those will work fine too. I do like the freshness that mint brings to the whole dish though. But it will taste good with or without mint. Its a great recipe to whip up on a weeknight and enjoy the leftovers for lunch the next day.
You can find the Indian recipe for Achari Baingan here
Serving for two people
5 small eggplant
1/2 onion, finely chopped
1/3 cup zucchini, diced small
1/8 cup parmesan, grated
1/8 cup mozzarella, grated
1 tbsp fresh mint, chopped
1 tbsp parsley, chopped
2 tbsp olive oil
Salt + pepper
- Cut the eggplants in half lengthwise. Try to keep the stem attached as it looks more appealing.
- Using a sharp spoon or a melon baller, scoop out the flesh from the halves making them into little boats. Reserve the removed pulp.
- Lightly oil the hollowed eggplants and arrange them on a baking tray. Sprinkle with salt and bake in a preheated oven at 350 F for 15 minutes or till the turn slightly brown.
- While the eggplant bakes prepare the filling. Finely chop the reserved eggplant flesh.
- In a sauce pan heat oil and add onions. Stir fry on medium low till they get translucent.
- Add the zucchini and chopped eggplant and a couple pinches of salt and black pepper. Cook till the veggies get soft.
- Add corn and the herbs and mix well. Cook for another minute and turn the heat off.
- Remove the mixture from the heat and let it cool down to almost room temperature. Once cooled fold in both the cheeses.
- Once the eggplant boats are cooked remove from the oven and let cool a little.
- Fill the boats with the filling and place in a saucepan over medium heat. Add a few tablespoons of water and cook with a lid on till the water evaporates. You kind of want to steam the whole thing to heat it through,melt the cheese and bring back some moisture into the baked eggplant.
- Remove the lid and place in a serving plate. Serve as is or in your favorite sauce or on pasta with your favorite sauce.