Stuffed eggplants with a crispy crust
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4 - 8
Complexity: easily
Servings: 4 - 8
Nutritional value per serving:
Calories 345, total fat 22 G., saturated fats G., proteins 7 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 345, total fat 22 G., saturated fats G., proteins 7 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
This oven-roasted eggplant and tomato recipe comes from renowned Italian-American chef and host of the television show "Giada at Home," Giada De Laurentiis. This dish takes no time to prepare, and the results will exceed your expectations. This delicious and flavorful dish is perfect for a light summer dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 eggplants, cut in half lengthwise
- 4 tomatoes, halved lengthwise
- 6 tbsp. l. olive oil
- 4 tsp chopped garlic
- 1/2 teaspoon dried oregano leaves
- 1 can (400 g) coarsely chopped canned tomatoes, drained
- 1/3 cup breadcrumbs
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Recipes with similar ingredients: eggplants, plum tomatoes, breadcrumbs, oregano
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Line a large baking sheet with foil. Make a lattice pattern on the cut side. Place the eggplants and Roma tomatoes cut side up on the baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- In a small bowl, combine 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano. Add the canned tomatoes and toss to combine. Season with salt. Spoon the mixture over the eggplant. Season with salt and pepper.
- In another small bowl, mix together breadcrumbs, the remaining 2 tablespoons oil, 2 teaspoons garlic, and 1/4 teaspoon oregano. Sprinkle the mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the breadcrumb topping is golden brown, about 30 minutes.
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