Nutrient-Rich Stuffed Eggplant
Nutrient-Rich Stuffed Eggplant
Make Delicious Stuffed Eggplant Packed with Filling!
Bring a healthy vibrancy to your table with fresh, seasonal eggplants! Today, we’re sharing a recipe for nutrient-rich stuffed eggplant packed with a hearty filling. You can generously top it with mozzarella cheese according to your preference, or enjoy its excellent flavor when simply baked. This healthy delicacy is loved by everyone from kids to adults – let’s make it now!
Main Ingredients- 3 eggplants
- 100g minced pork
- 1/3 bell pepper
- 1 medium onion
- 1 stalk green onion
Seasoning- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp plum extract
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Pinch of black pepper
- Pinch of parsley flakes
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp plum extract
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Pinch of black pepper
- Pinch of parsley flakes
Cooking Instructions
Step 1
Prepare 3 fresh eggplants. Don’t worry if they look a bit imperfect from the garden; it won’t affect the taste at all.
Step 2
Prepare the filling ingredients: minced pork, onion, bell pepper, and green onion. Using bell peppers of different colors (red, yellow, etc.) will make the dish more visually appealing. Mushrooms are also a great addition.
Step 3
After drying the eggplants, place them on a cutting board and gently roll them with a rolling pin or a sturdy bottle. This will soften the eggplant, making it easier to stuff.
Step 4
Make deep slits along the eggplant, leaving a small portion at the ends intact. A hollow center will allow you to fill it generously with the ingredients.
Step 5
Finely chop all the ingredients for the filling: meat, onion, bell pepper, and green onion. Chop them into small, even pieces.
Step 6
Heat a pan and sauté the minced pork. Add the prepared seasonings and mix well. Once the pork is partially cooked, add all the chopped vegetables and stir-fry together until the vegetables are tender.
Step 7
Add the chopped green onions and continue to sauté. Taste the mixture; if it needs more seasoning, add salt. Finish by adding black pepper and sesame oil for extra flavor.
Step 8
Gently open the slits in the eggplant and place a small piece of butter inside. The butter will melt and add a delicious richness. Then, generously stuff the pre-cooked filling into the eggplant.
Step 9
You’ll be surprised how much filling fits into each eggplant! For one of the eggplants, I added a generous amount of mozzarella cheese, especially for my daughter who loves cheese. It’s a special touch for picky eaters!
Step 10
Bake in a preheated air fryer at 180°C (350°F) for about 20 minutes until cooked through and tender. If using a frying pan, cook over low heat with the lid on until done.
Step 11
The finished stuffed eggplant is delicious whether topped with mozzarella cheese or enjoyed plain. It’s a nutritious dish that isn’t too high in calories. A sprinkle of parsley flakes adds a final, appetizing touch.
