Catalan Aubergines Eggplants
Discover the bold Mediterranean flavors of Catalan Aubergines (Eggplants), a comforting yet vibrant dish that's perfect for family meals or gatherings. This recipe features tender, oven-baked aubergine halves brimming with a sautéed medley of onions, red bell peppers, garlic, and ripe tomatoes, all seasoned with paprika, cumin, and oregano for a rich depth of flavor. A golden breadcrumb and Parmesan topping adds the perfect crunch, making every bite irresistibly satisfying. Easy to make and packed with wholesome ingredients, these stuffed aubergines are a stunning vegetarian centerpiece that pairs wonderfully with a fresh salad or crusty bread. Indulge in this Catalan-inspired delight for a hearty dose of Mediterranean charm!
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1 medium red bell pepper
- 2 large ripe tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 cup breadcrumbs
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the aubergines in half lengthwise and use a spoon to scoop out most of the flesh, leaving a shell about 1/2 inch thick. Reserve the flesh and set the shells aside on the baking sheet.
Drizzle the aubergine shells with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them in the oven and bake for 15 minutes, then remove and set aside.
Chop the reserved aubergine flesh into small pieces. Dice the onion, mince the garlic, and chop the red bell pepper and tomatoes into small cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in the chopped aubergine flesh, red bell pepper, and tomatoes. Cook for about 8-10 minutes, stirring occasionally, until the vegetables soften and most of the liquid has evaporated.
Add the paprika, ground cumin, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and cook for another 2 minutes to allow the spices to bloom.
Remove the skillet from heat and stir in 1 tablespoon of chopped fresh parsley. Taste and adjust the seasoning if necessary.
Spoon the filling mixture into the pre-baked aubergine shells, mounding it slightly.
In a small bowl, combine the breadcrumbs, grated Parmesan (if using), and 1 tablespoon of chopped parsley. Sprinkle the mixture evenly over the stuffed aubergines.
Return the stuffed aubergines to the oven and bake for 25-30 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 58.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
