Indulge in a delightful culinary journey with this easy, nutritious, and utterly delicious eggplant recipe. Versatile and adaptable, this dish allows you to customize it with your preferred vegetables, herbs, cheese, and spices, making it a versatile addition to any meal plan. With just a large eggplant, a couple of eggs, and a cheese of your choice, you can whip up a quick, nutritious, and delectable lunch or dinner for the entire family.

Eggplants, also known as aubergines, are not only a flavorful addition to your diet but are also packed with essential nutrients. They are rich in fiber, which promotes digestive health, and they provide a good amount of vitamins and minerals, including vitamin C, vitamin K, and potassium. The antioxidants in eggplants, particularly nasunin found in the skin, have been shown to protect cells from damage, making them a great choice for supporting overall health. The combination of eggplant with eggs and cheese creates a dish that is both satisfying and nutritious, offering a delightful balance of textures and flavors.

These cheesy and gooey eggplant rings are perfect as a main dish or as a side to complement your favorite meals. They are simple to prepare and can easily become a family favorite, especially for those looking for a healthy and tasty alternative to traditional meat dishes.

Get ready to fall in love with this savory delight that may even rival traditional meat dishes!

Ingredients

• 1 large eggplant (~700 g) plus a half eggplant (~300 g)
• 140 g onion
• 85 g roasted or fresh red pepper
• 25 g fresh parsley (or any herb of your choice)
• 2 garlic cloves
• 2 eggs
• 50 g cheddar cheese (or other cheese of your choice)
• 100 g cheddar cheese (or other) for the topping
• 3 tbsp. olive oil
• 1 tsp. salt
• Black pepper

Directions

1. Begin by slicing the eggplant into thick slices. Using a circular biscuit cutter, remove ¾ of the flesh from each slice to create eggplant rings.
2. Place the eggplant rings on a baking tray lined with parchment paper. Brush the rings with olive oil and set aside.
3. In a pan, sauté the eggplant flesh (from the rings and an extra half eggplant) in hot olive oil. Add onion, garlic, roasted pepper, parsley, salt, and black pepper. Sauté until the mixture is tender. Allow it to cool.
4. In a bowl, beat 2 eggs and add them to the cooled eggplant mixture. Stir in grated cheddar cheese.
5. Fill the eggplant rings with the mixture, top with extra cheese, and bake for 30 minutes at 365°F (185°C).
6. Once baked, remove the eggplant slices and enjoy while still warm.

Nutritional Information (Per Serving)

• Calories: 183
• Protein: 12.91 g
• Fat: 0.27 g
• Carbohydrates: 10.71 g
• Fiber: 4.3 g

Serving Information

• Servings: 8
• Prep Time: 45 minutes
• Baking Time: 30 minutes

Storage & Tips

• Storage: Store the eggplant leftovers in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 1 month.