Roasted Eggplant with Vegetables and Eggs
PrintRoasted Eggplant with Vegetables and Eggs Recipe
Delight in the rich and earthy flavors of roasted eggplant with vegetables and eggs, a dish that’s perfect for a hearty breakfast or light dinner. The eggplant is roasted to perfection and topped with sautéed vegetables and eggs, creating a satisfying and nutritious meal. Make it at home for a flavorful and wholesome dish that’s easy to prepare.
- Total Time: 60 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 2 Eggplants
- 250g Mozzarella
- 60g Rice
- 2 Eggs
- 1 Bell Pepper
- 1 Red Onion
- 2 tbsp Sun-Dried Tomatoes
Instructions
- Hard boil 2 eggs and in another pot 60g of rice.
- In the meantime, wash and hollow out the eggplants.
- Chop the flesh from the eggplant into smaller pieces and put them in a bowl.
- Add the previously washed and finely diced onions and peppers and sun-dried tomatoes to the bowl.
- Add the cooked and cooled rice and eggs to the vegetables.
- Set the oven to 180 degrees Celsius.
- Mix the everything together, add salt, pepper.
- Stuff the eggplant. Overlap the vegetable and egg mixture with a spoon, you can also help yourself by kneading it a little with your hand.
- Put the eggplants on baking paper and bake on the middle shelf for about 25 minutes. After this time, take them out, add thinly sliced mocharella on top and bake for another 5 minutes. Enjoy!
