Stuffed Eggplants: A Delectable Dish for Any Night of the Week
Introduction:
Eggplants, with their versatile and spongy texture, lend themselves perfectly to being stuffed with flavorful ingredients. This recipe transforms simple eggplants into a mouthwatering meal that’s both satisfying and delicious. Paired with sautéed potatoes and a crisp salad, these stuffed eggplants make for a hearty dinner option that’s sure to impress.
Ingredients:
- 2 eggplants
- 100g smoked ham
- 75ml olive oil
- 1 1/2 tbsp butter
- 1 zucchini
- 1 tbsp flour
- 300ml milk
- 50g cheese (grated)
- 2 tbsp parsley (chopped)
- Parmesan cheese (for topping)
- Salt and pepper to taste
Nutritional Information:
- Calories: 469.4
- Fat Content: 31.3g
- Saturated Fat Content: 10.2g
- Cholesterol Content: 49mg
- Sodium Content: 778.5mg
- Carbohydrate Content: 34.2g
- Fiber Content: 10.7g
- Sugar Content: 8.4g
- Protein Content: 17.1g
Instructions:
- Begin by preheating your oven to 200°C (400°F).
- Slice the eggplants in half lengthways, and carefully scoop out the flesh without breaking the skin. Set aside.
- Cut the eggplant flesh and smoked ham into small cubes.
- In a frying pan, heat 3 tablespoons of olive oil over medium heat. Add the eggplant shells and fry until they begin to soften. Once softened, drain them on paper towels.
- In the same pan, add the remaining olive oil and sauté the eggplant flesh for about 5 minutes, or until lightly softened. Remove from the pan and drain on paper towels.
- Melt 1/2 tablespoon of butter in the pan, then add the smoked ham and cook for 2 minutes.
- Add the diced zucchini to the pan and sauté for 1 minute. Remove the zucchini and ham from the pan.
- Add the remaining butter to the pan. Once melted, stir in the flour and cook for a minute to form a roux. Gradually pour in the milk, stirring constantly to create a smooth sauce.
- Stir in three-quarters of the grated cheese, chopped parsley, and season with salt and pepper to taste.
- Mix together the sautéed eggplant flesh, smoked ham, and zucchini, then spoon the mixture into the eggplant shells.
- Pour a little of the prepared sauce over each stuffed eggplant half.
- In a small bowl, combine breadcrumbs with the remaining grated cheese and parsley. Sprinkle this mixture over the stuffed eggplants.
- Finish by sprinkling Parmesan cheese over the top.
- Place the stuffed eggplants in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the eggplants are tender.
Conclusion:
These stuffed eggplants are a delightful fusion of flavors and textures, making them a perfect dish for any occasion, whether it’s a cozy weeknight dinner or a special gathering with friends and family. With the smoky richness of the ham, the earthy notes of the eggplant, and the creamy sauce tying it all together, every bite is a true delight. So next time you’re craving something comforting yet sophisticated, give these stuffed eggplants a try – you won’t be disappointed!
