Mouth-Watering Italian Stuffed Roasted Eggplant Recipe
Welcome to my vegetarian Italian stuffed roasted eggplant recipe! If you are looking for a hearty and flavorful dish that will satisfy both your taste buds and your hunger, you have come to the right place. This dish is full of savory Italian flavors, with tender roasted eggplants as the perfect vehicle for the delicious stuffing.
Whether you are a seasoned vegetarian or just looking for a new plant-based option to add to your recipe arsenal, this dish is sure to impress. Not only is it packed with protein and nutrients, but it also happens to be completely vegan.
You may have tried other stuffed eggplant recipes before, but this one stands out from the rest. The blend of oregano, garlic, and tomato sauce creates a classic Italian flavor that pairs perfectly with the soft texture of roasted eggplants. And if you are a cheese lover, fear not! We use pecorino romano cheese as an optional topping which adds a rich and tangy flavor profile without overpowering the other ingredients.
Whether you’re craving something hearty and filling or just want to switch up your usual recipe routine, try out my vegetarian Italian stuffed roasted eggplant recipe today. You won’t be disappointed!
Why You’ll Love This Recipe
Are you tired of the same old boring vegetarian dishes? If so, have no fear because this Vegetarian Italian Stuffed Roasted Eggplant Recipe is here to spice things up! This recipe is the perfect combination of savory and flavorful ingredients that will have your taste buds dancing with joy.
Not only is it delicious, but it is also a healthier alternative to traditional stuffed eggplants. This dish is entirely vegan, so you won’t have to feel guilty about indulging in this meal. Packed with nutrients, protein from the quinoa, and antioxidants from the eggplant, this recipe provides a substantial amount of vitamins and minerals.
One of the best things about this recipe is its versatility. You can serve it as a side dish for your next Italian-style dinner party, or it can be a meal by itself with a side salad. The savory tomato sauce and salty Pecorino Romano cheese give the dish an authentic Italian flare that everyone will love.
Not to mention, this recipe is straightforward to prepare. It only takes around 40 minutes from start to finish, making it an easy weeknight dinner option when you are short on time but still want something delicious.
This Vegetarian Italian Stuffed Roasted Eggplant Recipe is truly one of the best-stuffed eggplant dishes out there. So why not give yourself a break from your monotonous menu and try making these tonight? Trust me; you won’t regret it!
Before we proceed with the recipe, let me first give you a rundown of the ingredients you’ll need for this Vegetarian Italian Stuffed Roasted Eggplant dish. Here’s what you will need to recreate this delicious and healthy meal:
The ingredients are:
- 3 medium sized eggplants
- 1 medium-sized onion, finely diced
- 1 green pepper, finely diced
- 3 garlic cloves, minced
- 1 cup tomato sauce
- 2 tablespoons pecorino romano cheese, grated
- 1 teaspoon dried oregano
- sea salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
This recipe is great for all plant-based eaters out there as it uses no meat products. By using eggplants as the main ingredient of this stuffed roasted eggplant recipe, we’re able to create a hearty and tasty vegetarian meal.
The Recipe How-To
Now that you have gathered all the ingredients, it’s time to dive into making this delicious Vegetarian Italian Stuffed Roasted Eggplant recipe!
Preheat the Oven
Preheat the oven to 375°F.
Prepare the Eggplants
Slice 2 medium-sized eggplants in half, lengthwise. Use a spoon to carefully scoop out the inside and create an eggplant shell. Ensure there is around half-inch worth of flesh inside the eggplant shell. Sprinkle the shells with some sea salt and arrange them on a baking sheet lined with parchment paper.
Prepare the Stuffing
Heat 3 tablespoons of olive oil in a skillet over medium heat. Add 1 finely chopped large onion, 1 finely diced green pepper, and 3 minced garlic cloves. Sauté for about 5-7 minutes, until softened.
Then add 1 teaspoon of oregano, ½ teaspoon ground black pepper, and continue sautéing for another minute. Add 1 cup of tomato sauce and let it simmer for a few minutes until it thickens.
Once your filling is ready, spoon it into each eggplant shell.
Bake the Eggplants
Cover each filled eggplant with foil, place them in the preheated oven, and bake them for around 45-50 minutes, or until eggplants become fork-tender.
While still hot, sprinkle 1/4 cup of shredded Pecorino Romano cheese evenly over each baked eggplant half.
And voila! Your vegetarian Italian stuffed roasted eggplants are ready!
Substitutions and Variations
If you’re looking for some creative twists to this delicious Vegetarian Italian Stuffed Roasted Eggplant Recipe, there are many substitutions and variations you can make to cater to your taste preferences or dietary restrictions.
For the eggplant, instead of the standard large variety called for in this recipe, you can opt for smaller baby eggplants, mini eggplants or even slices cut from larger eggplants to create bite-sized stuffed eggplant boats. Moreover, If you prefer a meaty texture, consider using ground beef or Italian sausage stuffed as an alternative stuffing option.
For vegetarians or those following a plant-based diet, you can substitute pecorino romano cheese with a vegan shredded cheese or sprinkle nutritional yeast on top before roasting for cheesy flavor.
Additionally, if you are looking to replace oregano seasoning, try thyme, rosemary or basil, which also work well in Mediterranean-style dishes. For onion and garlic allergies, consider using shallots or scallions as their substitutes.
Are you a spicy food lover? You can add some heat to your dish by incorporating jalapenos or serranos into the mixture of sauteed onions and green peppers. If you want a tangier sauce to contrast with the savory filling of the eggplant shell, drizzle tahini sauce or tomato salsa over the top to add more depth of flavor.
Overall, these ingredients replacements will give you new takes on this classic favorite that have different contrasts and textures while still bringing out the satisfying flavors of Italian cuisine that makes the best-stuffed vegetables we love.
Serving and Pairing
This vegetarian Italian stuffed roasted eggplant recipe is a satisfying and delicious meal on its own or can be served as a side dish with other Mediterranean-inspired dishes. It pairs well with a refreshing salad or a side of quinoa or brown rice for an extra boost of protein and nutrition.
For a heartier meal, serve the stuffed eggplants with garlic bread or a simple pasta dish, such as spaghetti pomodoro or ravioli with tomato sauce. Alternatively, pair it with roasted green beans or grilled zucchini for a vegetable-focused serving.
To complete the Italian-inspired cuisine, pair the stuffed roasted eggplants with a glass of full-bodied red wine such as Chianti, Pinot Noir or Merlot. The acidity of the tomatoes in the dish will be balanced by the richness of the wine, creating a perfect culinary harmony.
In summary, this vegetarian Italian stuffed roasted eggplant recipe is versatile and can be served as a main course or a side dish. Experiment with different pairings to find your favorite combination and enhance the flavors of this delicious and nutritious recipe.
Make-Ahead, Storing and Reheating
This vegetarian Italian stuffed roasted eggplant recipe is perfect for make-ahead meal preparation. You can prepare the entire dish in advance, store it in the fridge or freezer, and reheat it for a quick and satisfying meal whenever you’re ready.
To make this dish ahead of time, prepare the stuffed eggplants according to the recipe instructions, then store them in an airtight container in the refrigerator for up to 2-3 days. Alternatively, you can freeze them by placing the filled eggplant shells in a freezer-safe container or bag and storing them for up to 1 month.
When it’s time to reheat, preheat your oven to 350°F (175°C) and place the stuffed eggplants on a baking sheet. Drizzle with olive oil and cover with foil. Bake for 20-30 minutes if refrigerated or up to 45 minutes if frozen, until they are heated through.
If you have any leftover tomato sauce, simply store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for later use.
When reheating the tomato sauce, simply place it in a small pot over medium heat and stir occasionally until heated through. You may want to add a splash of water or vegetable broth if it has thickened up from storage.
Overall, this vegetarian Italian stuffed roasted eggplant recipe is not only delicious but also convenient for make-ahead meal preparation and hassle-free reheating. Enjoy!
Tips for Perfect Results
Preparing the perfect vegetarian Italian stuffed roasted eggplant requires careful attention to detail throughout the process. However, with a few tips and tricks, you can ensure that you achieve perfect results every time you make this recipe.
First and foremost, it is essential to choose fresh and high-quality ingredients when preparing this dish. Therefore, be sure to select firm eggplants that are heavy for their size, as well as fresh garlic cloves, onions, and green peppers that are fragrant and free from blemishes.
Properly prepping the eggplants is also crucial for perfect results. To do this, always cut off the stem end and then halve the eggplant vertically before scooping out the flesh to create a hollow shell. Be sure not to scoop too close to the skin to avoid damaging it.
To avoid dried-out stuffing, make sure that you don’t over-mix the ingredients. Gently combining them will prevent the filling from becoming mushy or dry. Additionally, drizzle olive oil over each vegetable layer to allow them to cook evenly and remain moist.
Another tip is to allow ample time for roasting your stuffed eggplants. This ensures the eggplant is fully cooked and tender without getting mushy or falling apart when you begin serving them.
Lastly, be sure not to overstuff your hollowed-out eggplants as it can cause the filling to spill out while cooking. If you have extra filling, consider baking it separately in a smaller dish as a side dish.
By following these tips and techniques, you’ll achieve the best-stuffed roasted eggplant that’s full of flavor in every bite.
In conclusion, this Vegetarian Italian Stuffed Roasted Eggplant Recipe is a delicious and nutritious dish that everyone should try. The combination of fresh vegetables, herbs, and pecorino romano cheese makes for a mouth-watering and savory meal that will entice your taste buds.
Whether you’re a vegetarian or simply looking for plant-based meals to add to your diet, this recipe is perfect for you. It is easy to prepare and customize with your favorite ingredients. You can even make it ahead of time and store it in the fridge or freezer for a quick meal on a busy day.
So why not give this recipe a try? Not only will you be able to enjoy a hearty and flavorful dish, but you’ll also be making a healthy choice by incorporating more vegetables into your diet. Trust me; your tastebuds (and belly!) will thank you.
Vegetarian Italian Stuffed Roasted Eggplant Recipe
- 3 large eggplants
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 green peppers, chopped
- 3 garlic cloves, minced
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) package soy crumbles (boca brand)
- 1 cup pecorino romano cheese, grated
- 3 teaspoons oregano
- 1 1/2 teaspoons salt
- Preheat oven to 400°F.
- Wash and pierce each eggplant 3 or 4 times.
- Roast eggplant for 45 minutes to an hour turning a few times.
- Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
- Add garlic and oregano.
- Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
- Chop eggplant and add to onion mixture.
- Add tomato sauce, salt and oregano.
- Add frozen soy crumbles and heat through.
- Add 3/4 cup of cheese and mix well.
- Fill eggplant shells with mixture.
- Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.