Stuffed eggplants

Stuffed eggplants

Hey pixels!! Do you remember our Tomato focaccia? It was a prologue of my new Summer section: recipes from Menorca. Here it’s the first chapter: a healthy and fresh recipe, perfect when it’s hot outside!!

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We make this recipe at least 3-4 times every Summer. It’s perfect to spread on a toast… Mom usually makes this recipe for family gatherings. I learnt to make it from her; now I’m teaching to you the recipe, my happy pixels!! I hope you like it.


  • 1000g eggplants
  • 2 onions, chopped
  • 5 garlic cloves, minced
  • 1/2 can tomatos
  • 1 egg
  • 100g breadcrumbs + 5 tablespoons
  • olive oil
  • salt, black pepper

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Cook onions in olive oil for 5-8′. Add garlic and cook 2′ more. Add tomato; keep cooking until liquid is absorbed

Cut eggplants in half. Boil them for 30′.

Allow to cool a bit. Using a spoon, remove pulp, leaving just the skin. Set eggplant skins in a greased baking pan. Set aside.

Drain pulp. Mix with tomato sauce, egg, salt, black pepper and breadcrumbs. Mix well. Pour dough on the baking pan (inside eggplant skins).

Preheat oven at 150ºC.

Cover your eggplants wiht the rest of breadcrumbs and a bit of olive oil. Bake for 30′

Note: you can use zucchinis instead of eggplants. The recipe is exactly the same.

How is the food where you live, my happy pixels? Please, let me know in the comments below.

Published by Silvia Fuster

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