Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant kitchens of the Middle East! This Cheese Stuffed Eggplant Jordan is not just a recipe; it's a flavor explosion waiting to happen. Imagine tender, roasted eggplant shells generously filled with a creamy, herb-infused cheese mixture that melts in your mouth, creating a dish so irresistible that your dinner guests will be begging for seconds. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your dining experience with its perfect blend of textures and rich, Mediterranean-inspired flavors.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your cheese stuffed eggplants cook evenly and thoroughly.
- Prepare the eggplants by slicing them in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/2-inch border around the edges to create a shell. Set the scooped flesh aside for later use.
- Place the eggplant halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 20 minutes, or until the eggplant is tender.
- While the eggplants are roasting, prepare the filling. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped parsley, minced garlic, and the reserved eggplant flesh. Season with salt and pepper to taste. Mix until well combined.
- Once the eggplant halves are roasted, remove them from the oven and let them cool slightly. Carefully spoon the cheese mixture into each eggplant half, filling them generously.
- After filling the eggplants, return them to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the cheese stuffed eggplants from the oven and let them rest for a few minutes before serving. This allows the flavors to meld and makes them easier to handle.
- Serve the cheese stuffed eggplants warm, garnished with additional chopped parsley if desired. Enjoy your delicious Middle Eastern-inspired dish!
Tips
- Choose firm, glossy eggplants with smooth, unblemished skin for the best results.
- Don't skip salting and roasting the eggplant shells - this step removes excess moisture and intensifies the flavor.
- For extra richness, use full-fat cheeses and don't be shy with the seasoning.
- Make sure to chop the reserved eggplant flesh finely to blend seamlessly into the cheese mixture.
- Let the stuffed eggplants rest for a few minutes after baking to allow the cheese to set and flavors to meld.
- For a crispy top, consider broiling the stuffed eggplants for the last 2-3 minutes of cooking.
- Serve immediately for the most luxurious, gooey cheese experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
