Baked Stuffed Baby Eggplant Aubergine Recipe

Ingredients for Baked Stuffed Baby Eggplant Aubergine

• Eggplants
• Extra Virgin Olive Oil
• Garlic Cloves
• 1/2 medium onion, finely chopped
• Red Bell Pepper
• Brown Rice
• Water Chestnut
• 1/2 cup chopped fresh basil
• Fresh Oregano
• Crushed Red Pepper Flakes
• 1/4 teaspoon salt
• Pepper
• 1 (14.5 ounce) can diced tomatoes (undrained)
• Feta Cheese

How to Make Baked Stuffed Baby Eggplant Aubergine

1. Preheat oven to 400°F (200°C).
2. Cut each eggplant in half lengthwise. Using a fork, make shallow cuts in the cut side at 1/2-inch intervals, being careful not to cut all the way through.
3. Brush the cut sides of the eggplants with 1 tablespoon of olive oil. Place the eggplants, cut-side down, on a greased baking sheet.
4. Bake for 15-20 minutes, or until tender when pierced with a fork. Remove from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
5. While eggplants bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. Add 2 cloves minced garlic, 1/2 medium onion (finely chopped), and 1/2 red bell pepper (finely chopped). Sauté for 1 minute, until softened.
7. Add 1 cup cooked rice, 1 (14.5 ounce) can diced tomatoes (undrained), 1/2 cup chopped fresh basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
8. Once the eggplants have cooled slightly, gently scoop out the eggplant pulp from each half, leaving a 1/2-inch thick shell. Chop the pulp and add it to the rice mixture. Mix well.
9. Spoon the rice mixture evenly into the eggplant shells.
10. Sprinkle generously with 1/2 cup crumbled feta cheese.
11. Cover the baking sheet with foil.
12. Bake for 20 minutes.
13. Uncover and bake for an additional 10 minutes, or until the cheese is melted and lightly browned.
14. Garnish with extra fresh basil and crumbled feta cheese, if desired. Serve immediately.