2 medium eggplants
2 large eggs
100 g breadcrumbs
1 clove garlic, minced
Salt and pepper to taste
45 ml olive oil
2 leeks (white and light green parts only), sliced
5 slices bacon, chopped
100 g cheese (Pecorino or Parmesan), grated
Instructions
Eggplant preparation:
Preheat your Preheat oven to 200°C. Carefully cut the eggplants in half lengthwise and score the flesh crosswise. Sprinkle generously with salt on both sides and let drain for 10 to 15 minutes to remove any bitterness. Once cooked, pat dry with paper towels.
Coating the eggplants:
In a bowl, beat the eggs with a pinch of salt and pepper. In another bowl, mix the breadcrumbs with the chopped garlic. Dip each eggplant half in the beaten eggs, ensuring they are well coated, then roll them in the breadcrumbs. Place them on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 20 minutes, until golden brown.
Cooking the leeks and bacon:
While the eggplants are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 4 to 5 minutes, stirring occasionally, until softened. Season with salt and pepper, then transfer to a bowl. In the same skillet, cook the chopped bacon for 2 to 3 minutes until crispy, then mix it with the cooked leeks.
Stuffing the eggplants:
Remove the eggplants from the oven and reduce the temperature to 180°C. Carefully scoop out the eggplant flesh, chop it, and mix it with the leek and bacon mixture. Divide this delicious stuffing generously among each eggplant container and top with grated cheese. Reheating:
Return the stuffed eggplants to the oven and bake for another 15 minutes, until the cheese is melted and golden brown. Once cooked, let them cool for about 5 minutes before serving. Garnish with fresh herbs if desired.
Nutritional Information
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Nutrition Information (per serving):
Calories: 320
Protein: 15g
Carbohydrates: 26g
Fat: 18g
Fiber: 8g
Cooking Tips and Tricks
Choose firm eggplants: Choose eggplants that are firm to the touch and have smooth, glossy skin. This ensures optimal texture and flavor.
Season to taste: Taste the leek and bacon mixture before stuffing the eggplants. You can adjust the seasoning by adding salt or pepper to your liking.
Add some crunch: For extra crunch, consider adding chopped nuts, such as walnuts or almonds, to the stuffing mix before baking.
Variations
Vegetarian Version: Swap the bacon for sautéed mushrooms or cooked lentils for a hearty vegetarian version of this dish. Its earthy flavor pairs beautifully with the leeks.
Spicy Kick: If you like a little heat, add red pepper flakes or diced jalapeños to the leek and bacon mixture for a spicy kick that will enhance the flavor profile.
Enjoy this delicious Bacon and Cheesy Leek Stuffed Eggplant as a delicious main dish or as a hearty side dish that’s sure to impress your friends and family!
