Stuffed Aubergine With Vegetables And Vinaigrette

You can prepare a stuffed eggplant in different ways and all of them are delicious! The best thing about this vegetable is that it satisfies your hunger for a long time and is also very healthy. Today we give you the recipe for a stuffed aubergine with vegetables and with vinaigrette.

This recipe is very nutritious and contains all the good qualities of eggplant and all the other vegetables we use in this recipe. This recipe contains:

• fiber
• potassium
• vitamin B
• vitamin C
• iron

Since this vegetable has a meat-like texture, you can fill it with different vegetables. Depending on how you cut the eggplant, you can also stuff it in different ways. If you cut the eggplant in half, you can fill it with juicier products than if you cut it into slices.

If you cut it in half, the eggplant can retain liquid. Read on to learn how to prepare this delicious dish!

Stuffed Eggplant

Ingredients (for 4 people)

• 1 leek
• 2 cloves of garlic
• olive oil
• 30 g basil
• 6 carrots
• 4 aubergines
• 1 large tomato
• 30 g spinach
• 80 g breadcrumbs
• 3 red peppers
• salt
• fresh parsley
• optional: black pepper, Parmesan cheese or mozzarella

Preparation

• Preheat the oven to 180 C.
• Then wash the aubergines. Then remove the stem and cut it in half. Also make a few incisions in the inside (not too deep).

• Place the aubergines on a baking tray and sprinkle some coarse salt around them. The flat side of the eggplant should be facing up. When they are ready to go in the oven, sprinkle with a little more salt and a few drops of oil.
• Then bake them in the oven for 20 to 25 minutes. 
• Then remove them from the oven and let them cool at room temperature. Then scrape out the insides of the vegetables, leaving the skin behind. Save this inside for later.
• Then wash the carrots, peel and cut into small cubes. Wash the leek and cut it into rings.
• Then cut the tomatoes and peppers into small strips.
• Pour a little oil into a frying pan and preheat it.
• Then sauté the carrots, leeks, tomatoes and peppers. Finally add the spinach and garlic.

• When the garlic is golden brown, season the ingredients with salt and chopped parsley.
• Let everything cook for about 10 minutes.
• Mix the sautéed vegetables with the inside of the aubergine. 
• Fill the aubergine with this mixture and then cover.
• Finely chop the garlic and then cut the basil into small pieces.
• Mix the garlic in a mixing bowl with the breadcrumbs and basil.
•  Sprinkle the aubergine with this mixture of breadcrumbs, garlic and basil. Then add a drop of oil and bake it in the oven for another five minutes. 
• Finally sprinkle this dish with some Parmesan cheese or mozzarella. You can also do this before putting the eggplant in the oven for the last time. This is how the cheese will melt.

Stuffed eggplant with vegetables and vinaigrette

As you saw in the previous recipe, you can prepare stuffed eggplant in no time. It is indeed very simple! We’ve shown you one of the most popular ways to make a stuffed eggplant, but you can also vary it.

We now show you a recipe that adds a dressing to this dish, namely vinaigrette. 

Ingredients (for 4 people)

• olive oil
• 4 aubergines
• 1 sliced ​​onion
• 2 red peppers
• 2 yellow peppers
• 125 g mushrooms
• 3 tablespoons paprika powder
• 3 tablespoons rosemary

• 2 tablespoons vinegar
• pinch of salt and black pepper

Preparation

• Preheat the oven to 180 C. 
• Then wash the peppers and cut them into small cubes.
• Then cut the aubergines in half, just like in the previous recipe. Then scrape out the inside as well.
• Wash the peppers and then drizzle with some olive oil.
• Bake the aubergines and peppers in the oven for 10 minutes. 
• Cut the onion into small cubes and sauté them in a frying pan with some olive oil.
• Mix the vinegar with the herbs and paprika in a small bowl. Stir it for a few seconds and then add the rosemary as well.
• Wash and then slice the mushrooms.
• Add the mushrooms and vinaigrette to the inside of the aubergine and stir well. Then add the onion.

• Remove the vegetables from the oven and let them cool at room temperature for a few minutes.
• Add the bell pepper cubes to the vinaigrette and stir everything again.
• Finally, fill the aubergine with the mixture and serve this delicious meal!

This recipe for stuffed eggplant with vegetables and vinaigrette is very easy to prepare. Although the original recipe requires you to cut the eggplant in half vertically, you can also slice the eggplant. The way you prepare this recipe will remain the same. The only difference is the way you cut the vegetables. 

It’s entirely up to you how you want to serve this delicious dish!