Eggplant stuffed with cheese: here the option was provolone, but you can replace it with another cheese of your choice. A complete low-carb meal.
An aubergine with a powerful flavor from southern Italy.
Recipe for 4 people.
Classic (no restrictions), Low carb, Gluten free, Vegetarian
Preparation: 00:55
Intermission: 00:20
TOOLS
1 cutting board(s), 1 grater, 1 pan(es), 1 baking tray(s)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Eggplant ingredients
– 4 units of medium aubergines, cut in half lengthwise
– olive oil to taste
– salt to taste
Ingredients for the provolone filling
– olive oil to taste
– 1 onion, small, chopped
– 6 cloves of garlic, chopped
– 1 unit of finger-de-moça pepper, seedless, chopped
– 2 ripe tomatoes cut into cubes
– 200 g of provolone, grated on the coarsest part of the grater (or smoked provolone)
– 200 g of cream cheese
– 100 ml of fresh cream
– 6 tablespoons of grated parmesan
– salt to taste
– pepper to taste w
– basil to taste, (leaves) cut into strips
– parsley to taste, chopped
– green onion to taste, chopped
Ingredients to accompany
– parmesan to taste, grated
PREPARATION:
1. Preheat the oven to 200ºC.
2. Separate all the ingredients and utensils for the recipe.
3. Start by cooking the aubergines in the microwave (see preparation).
4. For the filling, peel and chop the onion and garlic. Wash, dry and cut the tomato in half, remove the seeds and cut it into cubes.
5. Clean the chilli pepper, parsley, chives and basil. Remove the seeds from the pepper and chop it. Chop the parsley and chives. Cut the basil leaves into strips. Dry the herbs well.
6. Grate the provolone on the coarse part of the grater.
PREPARATION:
Eggplant (do this step before starting pre-preparation):
1. Wash the aubergines under running water. Dry them and then cut them in half lengthwise.
2. Grease the pulp with a drizzle of olive oil and season with salt.
3. Line the base of the microwave with absorbent paper and place the aubergines without overlapping them.
4. Cook the aubergines in the microwave, on high power, for about 8 minutes or until soft (the time may vary depending on the size of the aubergines and the power of the microwave).
5. Check the cooking of the aubergines and increase the time if necessary.
6. Continue preparation (while the aubergines are cooking).
Eggplant:
1. When the aubergines are cooked, using a small knife, peel the pulp from the edges, being careful not to damage the peel.
2. Using a spoon, remove all the pulp from each half.
3. Reserve 2 shells per person for filling.
4. On a cutting board, chop the aubergine pulp with a knife until it reaches the consistency of a puree and reserve it for the filling.
Provolone filling:
1. In a pan greased with olive oil, sauté the onion, garlic and chilli over a high heat until the onion begins to take on a little colour, without turning golden.
2. Add the tomato cubes and brown them a little more without letting them fall apart.
3. Add the chopped aubergine pulp, mix and cook for a few minutes.
4. Add the provolone, cream cheese, cream and half the parmesan (see ingredients).
5. Season with salt and pepper.
6. Turn off the heat and add the basil, parsley and chives.
7. Season with salt and pepper.
8. Using a spoon, fill the eggplant shells with the filling.
9. Place on a baking tray lightly greased with olive oil.
10. Sprinkle the filling with the remaining parmesan.
11. Place in the preheated oven for about 20-25 minutes until golden brown.
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, take the opportunity to prepare it while the aubergines are in the oven.
FINALIZATION AND ASSEMBLY:
1. Remove the stuffed aubergines from the oven and arrange them on a serving plate or, if you prefer, distribute them among the plates.
2. Take the parmesan separately and sprinkle or grate it over the aubergines.
c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
