Tamara Novacoviç with a classic comfort food, inspired by the many countries surrounding the Mediterranean.
By Tamara Novacoviç
I would classify stuffed baked eggplant as the comfort food you should not deprive yourself of. I like my veggies stuffed and baked and eggplants are (together with zucchini) my favorites. These are so worth turning your oven on in the middle of a hot summer day. You can also prepare them ahead of time and reheat at the last minute when you want to spend more time outside.
The stuffing may vary. You can use ground meat and rice. I opted for bulgur, Parmesan cheese and Feta cheese. Also, when buying eggplants it’s best to do so right before you cook them because they tend to get soft in the refrigerator.
- 2 medium size eggplants
- ½ tsp smoked paprika
- ¼ tsp powdered coriander
- 1 onion
- 2 garlic cloves
- olive oil
- salt, pepper
- 3.3 oz (100 g) bulgur
- 2 tbsp tomato puree
- 2 tbsp ground Parmesan cheese
- some Feta cheese
- Wash eggplants, cut in half lengthwise, spoon out their meat and chop it into cubes. Set aside.
- Sprinkle spooned out eggplants with some olive oil, salt and pepper, put them onto parchment paper and bake for 20 minutes in oven preheated to 329 F (200 Celsius).
- In the meantime, heat some olive oil in a pan, add finely shopped onion, garlic and cut eggplant parts. Add spices and tomato puree. Cook on low heat for about 15 minutes. If necessary, add some water.
- Cook bulgur in 2 cups of salted water, for 15 min. Combine with the rest of the filling.
- Stuff eggplant shells, sprinkle with parmesan and crumbled feta cheese. Bake for about 20 minutes at 392 F (200 Celsius).