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- Baked Stuffed Aubergines with Sofrito and Crispy Breadcrumbs
Baked Stuffed Aubergines with Sofrito and Crispy Breadcrumbs
A dish full of flavour, perfect for making the most of in-season aubergines, with a touch of freshness and a crispy breadcrumb topping.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Vegetable Dishes
Not suitable for vegans
Contains gluten
Contains dairy products
Menorca
Main ingredients
(for 8 people)
- Olive oil
- 8 unidad de Aubergine
- 0.25 unidad de Garlic heads
- 2 unidad de Onion
- 2 unidad de Chicken egg
- 1 vaso de Milk
- 100 gr. de Breadcrumb
- 100 gr. de Breadcrumbs
- Parsley
- Black pepper
- 2 unidad de Green pepper
- Salt
- 4 unidad de Bush tomato
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 50 min
kcal per portion: 400 kcal
Difficulty:
Baked stuffed aubergines is a classic recipe, much-loved for being simple yet flavourful. Served with a sofrito sauce made of onions, peppers, garlic and tomato, and mixed with bread crumbs and egg, these aubergines make the perfect dish to enjoy fresh produce. Baked to perfection with a crispy breadcrumb and parsley topping, this dish makes for a delicious, comforting meal.
Main ingredients (for 8 people):
100 g fresh breadcrumbs
Half a glass of milk
8 aubergines
2 onions
4 garlic cloves
2 green peppers
4 Ramallet tomatoes
2 eggs
100 g dried breadcrumbs
Chopped parsley
Olive oil
Salt and pepper to taste
Instructions:
Soak the fresh breadcrumbs in milk and set aside.
Rinse the aubergines and cut them in half lengthwise. Soak them in salted water for one hour, and place a weight on them to keep them covered underwater.
Drain and boil the aubergines in a pan of clean water for 10 minutes. Then let them cool and scoop out the pulp with a spoon.
Finely chop the onion, garlic, peppers and tomatoes. In a saucepan with a little olive oil, prepare the sofrito until it is well cooked.
Remove the pan from the heat and add the aubergine pulp, soaked breadcrumbs and the beaten eggs. Season to taste with salt and pepper and mix well.
Stuff the aubergines with the mixture, then cover each with the dried breadcrumb and parsley mixture. Drizzle with a trickle of olive oil to give them a crispy touch.
Bake the aubergines at 150°C for about 30 minutes, until golden brown.
How to Best Enjoy Baked Stuffed Aubergines:
Stuffed aubergines are ideal to eat in summer and autumn, when aubergines are at their peak ripeness. Served as a main dish or side dish, they go perfectly with a fresh salad. They can also be served hot or at room temperature, making them versatile and suitable for any occasion.
Dish Variants:
For a stronger flavour, grated cheese can be added on top of the dried breadcrumbs before baking.
If you want to make it plant-based, you can replace the egg with a chickpea puree mixture, which gives a similar texture and is suitable for vegans.
For a spicy touch, chilli flakes can be added to the sofrito.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Soak the fresh breadcrumbs in milk and set aside.
- Rinse the aubergines and cut them in half lengthwise. Soak them in salted water for one hour, and place a weight on them to keep them covered underwater.
- Drain and boil the aubergines in a pan of clean water for 10 minutes. Then let them cool and scoop out the pulp with a spoon.
- Finely chop the onion, garlic, peppers and tomatoes. In a saucepan with a little olive oil, prepare the sofrito until it is well cooked.
- Remove the pan from the heat and add the aubergine pulp, soaked breadcrumbs and the beaten eggs. Season to taste with salt and pepper and mix well.
- Stuff the aubergines with the mixture, then cover each with the dried breadcrumb and parsley mixture. Drizzle with a trickle of olive oil to give them a crispy touch.
- Bake the aubergines at 150°C for about 30 minutes, until golden brown.
