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This baked eggplant dish combines the rich, earthy flavor of roasted eggplant with the crunch of almonds and the savory taste of two kinds of cheese. It’s a simple yet impressive meal, perfect for vegetarians or anyone looking to enjoy a hearty, flavorful dish. The combination of parmesan and Emmental cheese brings a creamy, slightly nutty finish, while parsley and garlic add freshness and depth. It’s an easy-to-make dish that’s perfect for a weeknight dinner or a gathering with friends.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
2 eggplants
Fresh parsley: ¼ cup (15 g), chopped
2 cloves of garlic, minced
A handful of almonds: ¼ cup (40 g), roughly chopped
Parmesan cheese: ¼ cup (30 g), grated
Olive oil: 2 tbsp (30 ml)
Emmental cheese: ¼ cup (30 g), grated
Salt: ½ tsp (2.5 g)
Pepper: ¼ tsp (1 g)
Chili pepper: ¼ tsp (optional)
Step 1: Cut the eggplants in half lengthwise. Sprinkle the cut sides with salt and let them drain for 10-15 minutes to remove excess moisture.
Step 2: Preheat your oven to 200°C (400°F). Pat the eggplants dry and place them on a baking tray. Drizzle with olive oil and bake for 25 minutes or until soft.
Step 3: In a bowl, mix the chopped almonds, parsley, minced garlic, grated parmesan, salt, pepper, and chili pepper.
Step 4: Once the eggplants are baked, scoop out some of the flesh, chop it, and add it to the almond mixture. Stuff the eggplant halves with the filling.
Step 5: Top each stuffed eggplant with grated Emmental cheese. Lower the oven temperature to 180°C (360°F) and bake for another 15 minutes until the cheese is golden and melted.
Step 6: Serve immediately, drizzled with extra olive oil if desired.
Serving Suggestions:
Serve with a fresh green salad or roasted vegetables.
This dish pairs well with crusty bread or a side of quinoa.
Cooking Tips:
Letting the eggplants drain with salt removes bitterness and improves texture.
Add breadcrumbs to the filling for an extra crunchy bite.
To make it vegan, substitute the cheese with a dairy-free alternative.
Nutritional Benefits:
Eggplant is rich in fiber and antioxidants.
Almonds provide healthy fats and protein.
Parmesan and Emmental contribute calcium and a savory depth.
Dietary Information:
Vegetarian
Can be made gluten-free by ensuring all ingredients, including cheese, are certified gluten-free.
Contains nuts (almonds) and dairy (cheese).
Nutritional Facts (Per Serving):
Calories: 300
Protein: 12g
Fat: 22g
Carbohydrates: 12g
Fiber: 5g
Sodium: 500 mg
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 180°C (360°F) for 10 minutes until warm and crispy.
You can freeze the stuffed, unbaked eggplants for up to 1 month and bake them when ready.
Why You’ll Love This Recipe:
It’s a perfect balance of creamy, nutty, and savory flavors.
Easy to prepare, yet impressive for guests.
A great way to enjoy a healthy, low-carb vegetable dish.
Customizable for different dietary needs and tastes.
Conclusion:
This baked eggplant dish is a true crowd-pleaser, whether you’re hosting a dinner party or simply cooking for your family. The combination of two cheeses and almonds adds richness and texture to the tender eggplant, making it both nutritious and indulgent. With minimal prep and maximum flavor, this recipe is sure to become a favorite in your household. Make it once, and you’ll find yourself coming back to it again and again!
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