Catalan Aubergines Eggplants

Discover the bold Mediterranean flavors of Catalan Aubergines (Eggplants), a comforting yet vibrant dish that's perfect for family meals or gatherings. This recipe features tender, oven-baked aubergine halves brimming with a sautéed medley of onions, red bell peppers, garlic, and ripe tomatoes, all seasoned with paprika, cumin, and oregano for a rich depth of flavor. A golden breadcrumb and Parmesan topping adds the perfect crunch, making every bite irresistibly satisfying. Easy to make and packed with wholesome ingredients, these stuffed aubergines are a stunning vegetarian centerpiece that pairs wonderfully with a fresh salad or crusty bread. Indulge in this Catalan-inspired delight for a hearty dose of Mediterranean charm!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large aubergines (eggplants)
• 3 tablespoons olive oil
• 1 medium onion
• 3 large garlic cloves
• 1 medium red bell pepper
• 2 large ripe tomatoes
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.25 cup breadcrumbs
• 0.25 cup grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Slice the aubergines in half lengthwise and use a spoon to scoop out most of the flesh, leaving a shell about 1/2 inch thick. Reserve the flesh and set the shells aside on the baking sheet.

Step 3

Drizzle the aubergine shells with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Place them in the oven and bake for 15 minutes, then remove and set aside.

Step 4

Chop the reserved aubergine flesh into small pieces. Dice the onion, mince the garlic, and chop the red bell pepper and tomatoes into small cubes.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

Step 6

Stir in the chopped aubergine flesh, red bell pepper, and tomatoes. Cook for about 8-10 minutes, stirring occasionally, until the vegetables soften and most of the liquid has evaporated.

Step 7

Add the paprika, ground cumin, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and cook for another 2 minutes to allow the spices to bloom.

Step 8

Remove the skillet from heat and stir in 1 tablespoon of chopped fresh parsley. Taste and adjust the seasoning if necessary.

Step 9

Spoon the filling mixture into the pre-baked aubergine shells, mounding it slightly.

Step 10

In a small bowl, combine the breadcrumbs, grated Parmesan (if using), and 1 tablespoon of chopped parsley. Sprinkle the mixture evenly over the stuffed aubergines.

Step 11

Return the stuffed aubergines to the oven and bake for 25-30 minutes, or until the topping is golden brown and crispy.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(1798.9g)

Amount per serving	% Daily Value*
Calories	1200.0

Total Fat 64.5g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 47.6mg	0%
Sodium 3748.9mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 42.4g	0%
Total Sugars 58.0g
Protein 45.2g	0%

Vitamin D 0IU	0%
Calcium 918.3mg	0%
Iron 9.1mg	0%
Potassium 3964.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 14.1%

Carbs: 40.5%