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Roasted Stuffed Eggplant Salad
I think I’ve found the absolute PERFECT stuffed eggplant recipe: Roasted Stuffed Eggplant Salad! This easy-to-make recipe uses freshly roasted eggplant halves, tomato, garlic, and seasonings to make a classic warm salad that’s as simple as it is delicious. It’s a great summer dish as the tomatoes give you that super duper refreshing mouth feel; to me, tomatoes always scream summer!
This recipe is a healthy, filling, veggie stuffed eggplant salad that you’ll make time and time again! Since it’s ready in less than an hour, it’s easy to whip up for lunch or a light dinner any day of the week.
Is Stuffed Eggplant Gluten-Free?
Yes, this vegetarian stuffed eggplant salad recipe is gluten-free! It’s also a great vegan recipe, so just about any dinner guest can enjoy it without worrying about their dietary restrictions.
What Should I Eat With Stuffed Eggplant?
Mediterranean stuffed eggplant is a really delicious dish on its own. It’s bursting with the bright flavors of tomato and lemon, with just enough garlic and lemon to give it a beautiful zesty flavor.
But if you want to serve it alongside another fantastic dish, here are some recommendations that complement the flavors of the eggplant salad.
- Other salads, especially if they have a foundation of couscous or chickpeas
- Flatbread or naan
- Sweet potato fries
- Baked chicken (not vegan)
- Beef shishkebabs or grilled steak (not vegan)
- 4 eggplants
- 6-7 medium size tomatoes
- ¼ cup (54 grams) of olive oil
- Juice from ½ lemon (squeezed)
- 1 whole garlic
- 1/2 teaspoon salt
- Pepper to taste
- Garnish: 1/4 cup flat-leaf parsley (finely chopped)
Substitutions and Additions
- Tomatoes: You can use any kind of tomato, such as Campari, beefsteak, or cherry tomatoes. The smaller the tomato, the more liquid you’ll have in your mixture, so I recommend medium or large varieties.
- Parsley: If you don’t have parsley, chopped basil or other fresh herbs will give your dish a bright and refreshing flavor. You can mix herbs into the tomatoes or sprinkle them on top as a garnish.
- Cheese: Ricotta or feta can be mixed into the tomatoes. You can also sprinkle grated Parmesan or cheddar over top of the tomato mixture. If you want to melt the cheese, add your filling to the cooked eggplants, sprinkle the cheese on top, and place under your oven’s broiler or grill for 1-2 minutes.
- Ground beef or sausage: Your dish will no longer be vegan, so if you want to use a meat alternative, Beyond Sausage is a good substitute.
- Couscous: Cook your couscous and then stir it into the tomato mixture.
How to Make Roasted Stuffed Eggplant Salad
Here’s how to make the best stuffed eggplant.
First, you need to roast your eggplants. Preheat your oven to 350°F (170°C), then wash your eggplants. Cut them in half the long way so you have eggplants halves that look like boats.
Place your eggplants on an oven baking tray. Sprinkle with salt and allow the eggplants to rest for 5-10 minutes. Water will rise out of your eggplants. Remove it with a kitchen roll/paper towel.
Sprinkle the olive oil over the eggplant halves. Now, you’re going to bake your eggplants, but first, add your garlic clove to the baking dish. Cut the end off of one side of your garlic, set it anywhere on the baking tray, and sprinkle a bit of oil over top.
Bake your tray for 20–35 minutes or until your eggplants are soft.
Now prepare your filling. Dice your tomatoes into small pieces and place them in a small bowl. Finely chop the parsley.
Remove your garlic from the tray. Squeeze the softened garlic into a small bowl and mash it well. Add the parsley and garlic to the tomatoes. Sprinkle the salt, pepper, lemon, and a touch of oil into the bowl and stir well.
Move your eggplants to a serving dish and top them with the tomato mixture. Serve with garlic toast and cheese or you can eat this on it’s own.
How to Store Stuffed Eggplant
How To Store Your Leftovers: Your eggplants will keep well for up to 4 days. Just place them in an airtight container in the refrigerator.
How To Reheat Your Leftovers: Place your eggplants in an oven at 350°F (170°C) for 20-35 minutes until the eggplant is heated through and soft.
- Don’t skip salting your eggplants. The salt helps draw out excess water. Blot the water up with a kitchen roll, and your eggplants won’t end up soggy.
- If you don’t have fresh garlic, minced garlic in oil will do the trick. Stir in about 4-5 teaspoons.
- Don’t over-stir your tomatoes. Give everything a good stir, then add them to your eggplants. Over-stirring will create too much juice and make your dish wet.
Can you make stuffed eggplant ahead of time?
Yes! You can make this ahead of time. Go ahead and cook your eggplant as directed. Make your tomato mixture and store in the fridge in a covered container. Refrigerate your cooked eggplant in an airtight container as well. When you’re ready to serve, reheat your eggplants in the oven for 10-15 minutes at 350°F (170°C) until they’re hot. Spoon your tomato mixture over the top and serve! Otherwise, you can enjoy this meal cold as long as you have previously cooked your eggplant.
Can stuffed eggplant be frozen?
Yes! Stuffed eggplant can be frozen. You’ll need to individually wrap your stuffed eggplants, then place them in the freezer in a Ziploc bag. Thaw and reheat when you want to serve them. Keep in mind your tomatoes will thaw a bit mushy. So if you want to avoid this, scoop the tomato filling off the eggplants and freeze them by themselves. Then, make fresh tomato filling when you’re ready to serve.
You can’t beat this healthy vegetarian stuffed eggplant recipe! With just eggplants, tomatoes, and seasonings, you’ll whip up an elegant looking, beautifully presented lunch or dinner that’s exploding with fresh flavors.Print
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