Baked eggplant stuffed with vegetables

Eggplants are one of the most versatile vegetables in our kitchen, Spain was the first western country to make culinary use of them. We will prepare some eggplants stuffed with baked vegetables. Like the classic stuffed with meat, but with half the calories and much healthier. What’s more, we won’t even use bechamel. What we are going to use to make them will be the cheese at the end, which, combined with the vegetables, will give it an essential touch. Crunchy and also, it will provide the proteins that the vegetable does not have. Let’s see then the preparation of these aubergines stuffed with vegetables


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  • 1 Origin
  • 2 Preparation
  • 3 another form of Preparation
  • 4 Fillings
    • 1 Chicken and Olives
    • 2 Of mushrooms
    • 3 Of spinach
    • 4 Tuna
  • 5 Culinary uses
  • 6 Sources


Originally from southern India, they were brought by the Arabs , and there is evidence of their cultivation in the Levantine and Andalusian gardens in the early Middle Ages. It seems that in Europe this plant was not cultivated until the end of the Middle Ages , when it was introduced to Andalusia by the Arabs. Its name comes from the Arabic word al-bâdinjân.

This vegetable contains 90% water, few fats and few calories, which is why it is recommended for weight loss diets. Its benefits include its properties to reduce cholesterol, improve circulation and reduce fat, among other aspects. For all these reasons, it is considered a very beneficial product for health and versatile, since it allows multiple ways of cooking it. Also to Sicily and southern Italy it arrived at that time. The medieval Arab poet Ibn Sara As-Santarini (1043-1123) poetically compared this vegetable with “a red heart of lamb between the claws of a vulture”, in allusion to that kind of green shell by which the eggplant adheres to the plant. In Spain it was popular in the Middle Ages, when it was already popular in the Byzantine EmpireAt a time when Byzantine gastronomy was the most sophisticated in the world. It was also an exquisite dish on the elaborate tables of the Persian Civilization .

As you must imagine, aubergine was introduced to America by the Spanish at the time of colonization. Transferring its cultivation and the different ways of preparing it for consumption. Over the years, naturally, the inhabitants of the new continent adapted this vegetable to their gastronomy. In the classical world, it was not highly esteemed for being tasteless and having little substance: In turn (wrongly) it was said that the eggplant saddens the mood and gives those who eat it a headache and puts the face of their own purple or dark green color.

Sample to the plate of stuffed aubergines


1.- We cut the part of the stem of the eggplant and then, we cut it whole lengthwise, in half. Now with a smaller knife we ​​make some mesh-shaped cuts on its pulp, so that we do not damage its shell.

2.- We pour a small splash of olive oil on each of the halves and put them in the oven, previously heated to 180ºC, heat up and down. We let them bake here for about 20 minutes.

3.- While it is baking, in a frying pan we heat a little oil over a low heat. Add the minced garlic cloves and let them cook for a couple of minutes. The idea is that they flavor the oil with its flavor, so they should not take on color.

4.- After this time we add the onion and the red pepper also chopped. Season with salt and pepper, and cook for 5 minutes.

5.- Add the green pepper. Of course, also chopped. We add again its part of salt and pepper and continue cooking another 10 minutes more.

6.- Remember to watch the aubergines. At this point they should be ready-made so we remove them from the oven and when they temper a little, remove their pulp with the help of a spoon. It will leave without giving too much trouble.

7.- To the previous sofrito, add the crushed tomato and dried rosemary. We also add the pulp of the eggplant and mix. We let cook everything 10 minutes more and with this, we will have the filling ready.

8.- Now we fill each eggplant with this filling. In principle, we have to spare shells, so choose the ones you like the most. Be generous when filling out each one.

9.- We are putting them on a baking tray. On top of them, sprinkle with generous grated cheese and put them back in the oven at 200ºC, heat up and down. Leave here until the cheese is slightly gratinated.

another form of Preparation

  • Baked aubergine.
  • Meat Stuffed eggplants.
  • Breaded eggplants.
  • Eggplants Cake.
  • Eggplants with honey.
  • Fried eggplants.
  • Grilled aubergines.
  • Eggplant lasagna.



Chicken and Olives


stuffed aubergines set to serve

  • 2 aubergines
  • 100 g of cheese
  • 50 g of pitted olives
  • 2 chicken thighs
  • 2 garlic cloves
  • 1 onion
  • 1 tablespoon of flour
  • Half a glass of milk
  • Olive oil
  • Salt
  • Black pepper



Aubergines stuffed with mushrooms

Ingredients: • 2 aubergines

  • 1 onion
  • 150 g of mushrooms
  • 1 leek
  • 2 garlic cloves
  • 100 g of grated cheese
  • Olive oil
  • Salt



Eggplant stuffed with spinach

Ingredients: • 2 aubergines

  • 1 onion
  • 100 g of breadcrumb
  • 150 g of spinach
  • 2 egg yolks
  • 1/4 liter of milk
  • 1 glass of tomato sauce
  • 2 tablespoons of flour
  • Extra virgin oil
  • Salt


Of tuna

Eggplant stuffed with tuna

Ingredients: • 2 aubergines

  • 2 cans of tuna
  • 2 boiled eggs
  • 1/2 liter of milk
  • 2 tablespoons of flour
  • 1 tablespoon butter
  • Salt
  • Black pepper


Culinary uses

This dish will be enjoyed by both children and adults. If you like eggplant, prepare this simple dressing to accompany any dish or to serve as an aperitif. Due to its smooth texture and flavor, it is highly appreciated in our gastronomy, and we can find it in A multitude of preparations. As a first course, they will be a guaranteed success at your table.


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