The fall has just begin, lots of rainy and cold days are ahead of us and lots of opportunities to enjoy lots of conform food recipes :)
Here is one, and now that you can find fresh eggplants in all market, I think is the appropriate time to share it with you guys: eggplants stuffed with vegetables: it’s healthy and delicious.
You will need:
- 2 big eggplants
- 2 red onions
- 2 zucchini
- 2 big tomatoes
- 2 bell peppers
- 4 cloves of garlic
- 4 tablespoons of olive oil
- 2 tablespoons crumble bread
- 2 tablespoons of fresh chopped parsley
- salt and pepper
Let”s begin :D
First wash and cut lengthwise in two the eggplants. With a spoon take out the middle of the eggplant: a “wall” of minimum 1 cm should be left. do not throw the middle of the eggplant, you will need it later!
Now that you have prepared the base of this dish we can continue with the following instructions: grease the eggplant interior with a tablespoon of olive oil and a salt. Bake them, prepared in this way, for about 15-20 minutes.
Meanwhile, chop the garlic and the onion and cut the bell peppers, tomatoes and zucchini into small cubs.
Put a pot on a stove in which you will pour the rest of the olive oil, the garlic and the onion and cook them for about 3-4 minutes. Then add the middle of the eggplant, and the rest of the vegetables (bell pepper, zucchini and tomatoes). Cook them for about 10-15 minutes. If you like you can add 5-6 tablespoons of water, but is not mandatory.
After the vegetables are cooked, take them away from the stove and mix them with the crumble bread, a tablespoon of parsley, salt and pepper.You will fill with this mix the eggplants and then put them again in the stove for about 10-15 minutes.
Serve the this hot with parsley sprinkle on top.
For a special twist you can serve it with garlic sauce or hot chilli sauce.
This dish really will make you day full of flavors!
Photo by 123rf.com