💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Halve the eggplants lengthwise, score the flesh with a knife.
KnifeCutting board
3
Arrange the halves in a baking dish, cut side up, and drizzle with some of the olive oil.
Baking pan
4
Bake 25 minutes, until the eggplant softens.
⚙ BakingOvenBaking pan
💡The first bake softens the eggplant: its flesh comes out easily with a spoon, and the skin stays a sturdy boat for filling.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5
Heat the rest of the olive oil in a pan over medium heat.
⚙ Pan-fryingStoveFrying pan
6
Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
7
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
8
Add the tomatoes, paprika, oregano, salt and black pepper and cook 10 minutes.
Stove
9
Scoop out the flesh of the baked eggplant with a spoon, leaving a border, add it to the filling and stir.
10
Fill the eggplant boats with the filling and sprinkle the cheese on top.
11
Bake another 15 minutes, until the cheese melts.
⚙ BakingOvenBaking pan
12
Sprinkle the basil on top and serve hot.
325calories
10 gprotein
15 gcarbs
23 gfat
● protein 13%● carbs 20%● fat 68%
Per serving (443 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Eggplant: measured in pieces: one ≈ 300 g · 25 kcal per 100 g · More about Eggplant →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Oregano: measured in tsp in this recipe: 1 tsp = 1 g · 265 kcal per 100 g · More about Oregano →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
