Sardinian Stuffed Eggplant Recipe

 Sardinian Stuffed Eggplant Recipe

One recipe that has become a personal favorite of mine due to its complexity of flavors and use of my favorite nightshade is Sardinian Stuffed Eggplant.  It's a must-have on your list of recipes to cook during the week and is filled with healthy vegetables and herbs.  I use extra virgin olive oil to bring the flavors of this dish together and it is topped off with Parmesan cheese and Italian bread crumbs.  Although this dish is two steps, you need to fry the eggplant and then bake the eggplant once it is filled with stuffing, it actually comes together really quickly.  The most challenging part about this dish is creating the eggplant "boat" to hold all the delicious stuffing.  If you can scoop out the flesh of the eggplant with a spoon, then that is the best way to do it.  I used a sharp knife to assist with scooping out the eggplant flesh but it is up to you.  

The first thing you need to do is gather all your ingredients and preheat the oven to 400 degrees F.  You will need 3 large Italian eggplants.  American eggplants will do if you cannot find Italian eggplants.  Olive oil, Italian parsley, Italian style bread crumbs, capers, red peppers, grape tomatoes, oregano, onion, parmesan cheese, and salt are needed.  Most of these can be found in your pantry.  I always keep parmesan cheese on hand for any pasta dishes I make during the week.  

Then, you will rinse your veggies and cut off the part of the eggplant with the leaves. Slice the eggplant in half and start to make your eggplant boat by scooping out the eggplant flesh.

Place the eggplant flesh in the bowl.  You will need to chop up the eggplant flesh into bite-sized pieces and mix it with the onion and other ingredients to create the stuffing.  But first, after you create your eggplant boat, you will need to pan-fry it in olive oil.  Have a paper towel-lined plate to place the eggplant once you are done frying it.  Pan-fry the eggplant for 3-4 minutes per side.

After I am done pan-frying the eggplant, I place them on the paper towel and then transfer them to a parchment-lined baking sheet, boat side up so they are ready to fill with my stuffing.  

After your eggplant boats are pan-fried and sitting on the baking sheet, add the chopped-up eggplant and onion to the pan.  Saute for 3-4 minutes until they are lightly caramelized.  Add the tomatoes, capers, garlic, and red pepper flakes.  Cook for 5 minutes until the tomatoes begin to break down and become part of the sauce. 

Then, remove from the heat and add 1/2 cup of bread crumbs, the tomato sauce, oregano, parsley, and salt.  Stir to combine.  Divide the filling among the eggplant boats and top with the remaining 1/2 cup bread crumbs and pecorino cheese.  Transfer to the oven and bake for 20 minutes until they are lightly browned and bubbly.  

This dish is best when using in-season summer eggplants and grape tomatoes. This is a nutrient-dense food and is packed with vitamins, minerals, and antioxidants. 

Ingredients:

3 large Italian or American eggplants

3/4 cup extra-virgin olive oil, divided

1/4 cup minced sweet onion

1 pound grape tomatoes, halved

1 jar (2 ounces) capers, drained

3 cloves minced garlic

1/4 tsp crushed red pepper flakes

3/4 cup Italian seasoned bread crumbs, divided

1/4 cup tomato sauce

2 tsp chopped fresh oregano

2 tsp chopped fresh parsley

1/2 tsp sea salt

1/2 cup grated pecorino Romano cheese

Directions:

1. Preheat oven to 400 degrees F.  Then, line a baking sheet with parchment paper.
2. Wash the eggplants, cut off the leaves of the eggplant, and then slice the eggplant in half lengthwise.  Scoop out most of the pulp leaving about 1/4 of the flesh on the inside of each shell.  Place the pulp in a bowl and chop it into bite-sized pieces.
3. Line a plate with paper towels.
4. Pan-fry the eggplant shells with 1/4 cup olive oil over medium heat for 2-3 minutes on each side.  Then, place eggplant shells on paper towels and transfer to a parchment-lined baking sheet.
5. Add the remaining 1/4 cup oil back to the pan and saute the eggplant pulp and onion for 3-4 minutes or until tender and slightly caramelized.
6. Add the tomatoes, capers, garlic, and red pepper flakes and cook for 5 minutes until tomatoes begin to break down and become part of the sauce.
7. Remove from heat and stir in 1/2 cup bread crumbs, tomato sauce, oregano, parsley, and salt.  Stir to combine.
8. Divide the filling among the eggplant shells and top with the remaining 1/4 cup bread crumbs and pecorino cheese.
9. Transfer to the oven and bake for 20 minutes until lightly browned.