Eggplant? It's a vegetable we're gradually adding more frequently to our shopping carts, but many are still reluctant to try it. It requires perfect cooking to achieve the ideal texture and enjoy its full flavor.
Today we're going to give you a recipe for cooking eggplant at home, whether you're alone, with your partner, friends, or family. We're sure you'll fall in love with this vegetable. This time, our colleague Fernando Cerezo will be the chef behind this recipe, so go for it, Fer!
Today's recipe is going to be called " Baked Stuffed Eggplants ." I think that's quite literal, don't you think? This recipe is versatile and you can fill it with many different things: meat, fish, vegetables...
For this simple recipe, we will need several kitchen utensils:
As for the ingredients and quantities needed for two people:
Today, while I was cooking, I wanted to listen to a podcast, so I grabbed my Urban 4 True Wireless Space headphones so I wouldn't disturb anyone at home. Plus, since they're cable-free, they allow me to move freely around the kitchen without getting tangled up.
Shall we begin?
As always, the first step is to preheat the oven to approximately 180°C . Next, slice the eggplant lengthwise and sprinkle a drop of olive oil inside each half.
While the oven is heating, we put the eggplants face down. The goal is to soften the eggplant flesh a little so that it can be cleaned more easily. About 10 minutes will be enough.
Hahahaha… I'm listening to "Nobody Knows Anything," a very funny weekly podcast by Andreu Buenafuente and Berto Romero. They've been hosting the show on Cadena Ser since 2013, and even though I've only been listening for a few months, I'm hooked. Just under an hour of radio comedy.
Okay, let's start with the filling. Take a pan with a little oil and heat it medium-low. Add the onion and green pepper and sauté for a few minutes until the green pepper is soft and the onion is turning brown. I won't specify how to cut the pepper or onion, because for this type of dish, it's up to taste. In my case, for this recipe, and since it's a filling, I finely chop everything.
Once the 10 minutes have passed with the eggplant in the oven, we take it out and be careful, it should not be completely brown or cooked, but it should have softened slightly so that we can use a spoon to scrape the eggplant flesh to the edge of the skin.
Pay attention to this trick: if you make a cut in the center and along the eggplant and 4 or 5 cuts across without cutting the skin, you will get the inside to soften faster, and it will be easier to empty it later.
Once the eggplant is emptied, we put the skin back in the oven, this time face up, and we cut the eggplant flesh into cubes the size of a chickpea, slightly larger than the pepper and onion that we had chopped, and we put it in the pan along with the other two ingredients that we were already sautéing.
Speaking of podcasts, my favorites are the one I mentioned I'm listening to, " La vida moderna," another comedy show hosted by David Broncano, and "Fuera de series," a podcast where they mainly talk about TV series, which are very interesting.
Once the eggplant is lightly toasted, add the tomato sauce so that it doesn't resemble a vegetable tomato sauce, but rather a side dish that somehow binds all the ingredients together. Imagine a pastry, something similar. Finally, add the tuna and let it cook for a few minutes . This step is important because, together with the tomato, it will ensure the eggplant reaches its perfect cooking point. If you add meat or other fish that requires some cooking, I recommend adding it before the tomato sauce to ensure that the ingredient reaches the required level.
We add the filling to the eggplants and top with the cheese . I usually buy a portion of cheese and grate it so it melts better, but you can buy it pre-grated or sliced.
We switch the oven to broil mode and set a timer for 10 minutes. The podcast isn't over yet, but I'm going to pause it using the earpiece's touch control because I want to be alert for the oven buzzer.
Finally, to get them to take on that golden color that I love, I had to leave them for a couple more minutes, and well, they turned out perfect!
How did it turn out for you?
Today we're going to give you a recipe for cooking eggplant at home, whether you're alone, with your partner, friends, or family. We're sure you'll fall in love with this vegetable. This time, our colleague Fernando Cerezo will be the chef behind this recipe, so go for it, Fer!
Today's recipe is going to be called " Baked Stuffed Eggplants ." I think that's quite literal, don't you think? This recipe is versatile and you can fill it with many different things: meat, fish, vegetables...
For this simple recipe, we will need several kitchen utensils:
- A frying pan
- An oven
- A grater (optional)
- A knife and a spoon
As for the ingredients and quantities needed for two people:
- 1 large eggplant
- Fried tomato to taste
- 1 green pepper
- Easy cheese to gratinate to taste (Emmental, Mozzarella, ...)
- ½ onion
- Olive oil
- As part of the filling, you can use tuna, minced meat, or some other vegetables.
Today, while I was cooking, I wanted to listen to a podcast, so I grabbed my Urban 4 True Wireless Space headphones so I wouldn't disturb anyone at home. Plus, since they're cable-free, they allow me to move freely around the kitchen without getting tangled up.
Shall we begin?
As always, the first step is to preheat the oven to approximately 180°C . Next, slice the eggplant lengthwise and sprinkle a drop of olive oil inside each half.
While the oven is heating, we put the eggplants face down. The goal is to soften the eggplant flesh a little so that it can be cleaned more easily. About 10 minutes will be enough.
Hahahaha… I'm listening to "Nobody Knows Anything," a very funny weekly podcast by Andreu Buenafuente and Berto Romero. They've been hosting the show on Cadena Ser since 2013, and even though I've only been listening for a few months, I'm hooked. Just under an hour of radio comedy.
Okay, let's start with the filling. Take a pan with a little oil and heat it medium-low. Add the onion and green pepper and sauté for a few minutes until the green pepper is soft and the onion is turning brown. I won't specify how to cut the pepper or onion, because for this type of dish, it's up to taste. In my case, for this recipe, and since it's a filling, I finely chop everything.
Once the 10 minutes have passed with the eggplant in the oven, we take it out and be careful, it should not be completely brown or cooked, but it should have softened slightly so that we can use a spoon to scrape the eggplant flesh to the edge of the skin.
Pay attention to this trick: if you make a cut in the center and along the eggplant and 4 or 5 cuts across without cutting the skin, you will get the inside to soften faster, and it will be easier to empty it later.
Once the eggplant is emptied, we put the skin back in the oven, this time face up, and we cut the eggplant flesh into cubes the size of a chickpea, slightly larger than the pepper and onion that we had chopped, and we put it in the pan along with the other two ingredients that we were already sautéing.
Speaking of podcasts, my favorites are the one I mentioned I'm listening to, " La vida moderna," another comedy show hosted by David Broncano, and "Fuera de series," a podcast where they mainly talk about TV series, which are very interesting.
Once the eggplant is lightly toasted, add the tomato sauce so that it doesn't resemble a vegetable tomato sauce, but rather a side dish that somehow binds all the ingredients together. Imagine a pastry, something similar. Finally, add the tuna and let it cook for a few minutes . This step is important because, together with the tomato, it will ensure the eggplant reaches its perfect cooking point. If you add meat or other fish that requires some cooking, I recommend adding it before the tomato sauce to ensure that the ingredient reaches the required level.
We add the filling to the eggplants and top with the cheese . I usually buy a portion of cheese and grate it so it melts better, but you can buy it pre-grated or sliced.
We switch the oven to broil mode and set a timer for 10 minutes. The podcast isn't over yet, but I'm going to pause it using the earpiece's touch control because I want to be alert for the oven buzzer.
Finally, to get them to take on that golden color that I love, I had to leave them for a couple more minutes, and well, they turned out perfect!
How did it turn out for you?
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