Caprese-Stuffed Eggplant Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Slice the eggplant in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
• STEP 3.Brush the eggplant shells with olive oil and season with salt and pepper. Place them on a baking sheet.
• STEP 4.Roast the eggplant shells in the preheated oven for 15-20 minutes, or until tender.
• STEP 5.Meanwhile, dice the eggplant flesh and sauté it in a pan with olive oil until softened.
• STEP 6.In a bowl, combine the sautéed eggplant, diced tomatoes, mozzarella cheese, and chopped basil. Season with salt and pepper.
• STEP 7.Remove the roasted eggplant shells from the oven and fill them with the caprese mixture.
• STEP 8.Return the stuffed eggplant to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 9.Drizzle the stuffed eggplant with balsamic glaze before serving.
• STEP 10.Serve the Caprese-Stuffed Eggplant as an appetizer or side dish. Enjoy!

Cooking Tips

• Choose eggplants that are firm and shiny with no soft spots.
• If you prefer a smoky flavor, you can grill the eggplant shells instead of roasting them.
• Feel free to add other ingredients like olives or roasted red peppers to the caprese mixture for extra flavor.
• Leftover stuffed eggplant can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover stuffed eggplant in an airtight container in the refrigerator.
• To reheat, place the stuffed eggplant in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the Caprese-Stuffed Eggplant as an appetizer or side dish. It pairs well with a fresh green salad or crusty bread.