Stuffed Eggplant Recipe

Prepare and roast eggplants

Preheat oven to 200°C (400°F). Trim stems from eggplants and halve them lengthwise. Score the flesh in a diamond pattern, taking care not to pierce the skin. Brush each half with 2 tbs olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Place cut-side up on a baking sheet lined with parchment. Roast 25–30 minutes until flesh is tender and edges caramelize. Remove from oven and cool slightly.

Scoop flesh

When cool enough to handle, use a spoon to scoop out most of the flesh leaving a 1/2 cm (about 1/4 in) shell; reserve the scooped flesh in a bowl for mixing into the filling. Reserve any juices on the baking sheet and add to the bowl.

Roast and prepare peppers (if not pre-roasted)

If you haven’t already roasted the peppers: roast whole peppers over a gas flame, under a broiler, or on a hot grill until charred all over. Transfer to a bowl, cover tightly for 10 minutes, then peel, seed and chop.

Toast walnuts

Toast 1 cup walnuts in a dry skillet over medium heat 4–6 minutes until fragrant and lightly browned, shaking pan frequently. Transfer to a plate to cool slightly.

Make the sofrito

In a food processor combine roasted red peppers, toasted walnuts, 1 finely chopped shallot, 3 minced garlic cloves, 1 tbs tomato paste, 1 tbs red wine vinegar, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Pulse until a coarse, slightly chunky paste forms (you want some texture from the walnuts). Taste and adjust seasoning and acidity with extra salt or vinegar as needed.

Combine filling

In the bowl with reserved eggplant flesh, add 1 cup cooked rice or bulgur, the red pepper + walnut sofrito (about 1 to 1 1/2 cups prepared), 1/2 cup crumbled feta or ricotta salata (if using), 1/4 cup chopped parsley, and the juice of 1/2 lemon (about 2 tbs). Stir to combine. If the mixture seems too wet, add up to 1 cup panko breadcrumbs to bind; if too dry, add a splash of olive oil or 1–2 tbs water. Taste and correct salt and acidity.

Stuff eggplants

Spoon the filling into each eggplant shell mounding slightly. Drizzle the remaining 2 tbs olive oil over the stuffed shells and sprinkle 1 cup panko (or remaining breadcrumbs) evenly over the tops for a crisp finish. Scatter 2 tbs pine nuts or extra chopped toasted walnuts over the tops.

Bake

Return the stuffed eggplants to the oven at 200°C (400°F) and bake 15–20 minutes until heated through and the topping is golden. If you prefer a crispier top, broil 1–2 minutes at the end watching carefully.

Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle chopped black mint (about 1/2 cup) and additional parsley over the eggplants. Drizzle with 2 tbs lemon juice or extra virgin olive oil if desired. Serve warm with lemon wedges on the side.