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!
10 Frequently Asked Questions:
Can I use a different type of cheese? Yes, feel free to substitute with any cheese that melts well, like mozzarella or cheddar.
What can I use instead of almonds? You can use walnuts, cashews, or pine nuts for a different flavor.
Can I make this recipe vegan? Yes, replace the parmesan and Emmental with dairy-free cheese alternatives.
Is this recipe gluten-free? Yes, as long as you ensure that the cheeses you use are gluten-free.
How do I prevent the eggplants from becoming too soggy? Salt them beforehand to remove excess moisture, and don’t overcrowd the baking tray.
Can I prepare this recipe in advance? Yes, you can stuff the eggplants ahead of time and bake them just before serving.
Can I grill the eggplants instead of baking them? Yes, grilling the eggplants will add a smoky flavor to the dish.
How can I make the filling creamier? Add a spoonful of ricotta or cream cheese to the filling for a creamier texture.
Can I freeze the leftovers? Yes, the cooked eggplants can be frozen for up to 1 month. Reheat them in the oven.
What can I serve this with? Serve it alongside a fresh salad, roasted vegetables, or grains like quinoa or couscous for a complete meal
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