🍆🍅 Grandma’s Stuffed Eggplants (Vegan, Juicy, and Full of Mediterranean Soul)

Description

Grandma called these “boats of goodness.” Roasted eggplants stuffed with herbs, tomatoes, and garlic – no meat, no cheese, just olive oil and magic. It’s the kind of dish that makes silence fall at the table, because everyone’s too busy eating.

Ingredients

• 🍆 2 medium eggplants (about 600 g / 1.3 lb), halved
• 🍅 2 tomatoes, diced
• 🧅 1 small onion, finely chopped
• 🧄 2 garlic cloves, minced
• 🫒 3 tbsp olive oil
• 🌿 1 tbsp chopped fresh parsley or basil
• 🧂 Salt and pepper to taste
• 🌶️ Optional: pinch of chili flakes

Preparation

1. 1️⃣ Preheat oven to 200°C (390°F).
2. 2️⃣ Score 🍆 eggplant flesh, brush with 🫒 oil, and bake 20 min until soft.
3. 3️⃣ Scoop out centers, chop, and mix with 🍅 tomatoes, 🧅 onion, 🧄 garlic, 🌿 herbs, and 🧂 seasoning.
4. 4️⃣ Fill eggplant shells with mixture. Drizzle with remaining oil.
5. 5️⃣ Return to oven for another 20–25 min until browned and bubbling.
6. 6️⃣ Serve warm or room temp – both are divine.

Total Time

🛠️ Prep: 15 min
🔥 Bake: 45 min
🕒 Total: 1 h

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