Baked Stuffed Eggplant with Rice
A delicious Vegetarian main dish of Baked Stuffed Eggplant with rice, tomato, and herbs. With soft potato wedges on the side cooked in extra virgin olive oil.
Servings: 6 servings
Calories: 570kcal
Equipment
- parchment paper
- aluminum foil
Ingredients
- 6 large eggplants about 1800 grams
- 550 grams (1.2 pounds) potatoes peeled and cut into wedges
- 150 grams (1 medium-sized) onion minced
- 4 large garlic cloves chopped
- 400 grams (2 large) tomatoes chopped/diced (for the filling)
- 200 grams (1 large) tomato chopped (for the pan)
- 100 grams (1 small) sweet red pepper finely chopped
- 1½ tablespoons tomato paste
- 170 grams (14 tablespoons) round grain white rice such as Karolina or Arborio
- 4 tablespoons parsley finely chopped
- 2 tablespoons fresh basil chopped
- 2 teaspoons dried oregano
- 3 tablespoons pine nuts
- 140 ml (⅓ + ¼ cups) extra virgin olive oil + extra splash for sauteing
Instructions
- Preheat oven to 200°C / 400°F.
- Slice the top and bottom of each eggplant. Then slice one side lengthwise to create a lid.
- Scoop the eggplant flesh by running a sharp knife around the inside of the eggplant, then use a spoon to scoop most of the flesh, leaving a 1 cm-thick wall. Don't discard the flesh. Chop the flesh to use it in the filling.You can soak the eggplant in water to avoid oxidation and browning until you have prepared them all.
- Coat the bottom of a frying pan with olive oil. Heat over moderate heat.
- Saute the onion and garlic until soft and translucent.
- Add the chopped eggplant flesh. Season with salt and pepper. Raise the heat to high and cook until it softens.
- Add the tomato paste and cook for a minute, stirring often.
- Add the chopped/diced tomatoes and red pepper. Cook until they soften as well. Take off the heat.
- Stir in the rice, parsley, basil, 1 teaspoon dried oregano, pine nuts, and ⅓ cup (80 ml) olive oil.
- Stuff each eggplant and put its lid on. Place in a pan that fits them with the potato wedges all around them.
- Toss the chopped tomato on top of the potatoes.
- Drizzle with ¼ cup (60 ml) olive oil, and sprinkle the remaining 1 teaspoon of dried oregano all over.
- Season everything with salt and pepper and pour 310 ml (1 + ¼ cups) water from the side.
- Cover with parchment paper and secure with aluminum foil on top.
- Bake for 1 hour and 20 minutes.
- Uncover and roast for a few minutes more for the potatoes and eggplants to get some color. If there's too much water in the pan, you can raise the heat to 220°C / 430°F for the final roast.
- Rest inside the oven for 30 minutes with the oven door open slightly. This allows the rice and the potatoes time to absorb all the delicious juices.
- Serve and enjoy!
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 76g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 57mg | Potassium: 1880mg | Fiber: 19g | Sugar: 22g | Vitamin A: 1796IU | Vitamin C: 70mg | Calcium: 99mg | Iron: 3mg