For this recipe, I scooped out the eggplant flesh, cooked it with other ingredients, and then stuffed uncooked shells before baking them. This method simplifies the process, and you can customize the stuffing to your liking. We found this filling to be both delicious and satisfying, enjoying it as a complete meal. Have a fantastic week!

Stuffed Eggplant with Rice and Black beans

Ingredients

• 3 medium or 2 large eggplants, halved (about 2.2Ib/1kg)
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• ½-1 teaspoon red chili flakes
• Salt and freshly ground black pepper to taste
• 1 teaspoon ground cumin
• ½ cup strained or crushed tomatoes or tomato sauce (US)
• 2 cups cooked rice
• 2 scant cups black beans (540ml / 19fl. oz can)
• 2 cups shredded mozzarella or mature cheddar cheese
• ½ cup hot broth or water
• ¼ cup freshly grated Parmesan
• ⅓ cup Panko breadcrumbs
• 1 tablespoon melted butter
• Shredded cilantro or parsley to garnish
• diced tomatoes to garnish

Instructions

• You need a 13 x 9-inch (33 x 23 cm) deep baking dish. Cook the rice in advance and cool on a tray. Preheat oven to 350°F (180ºC) ten minutes before using.
• Prepare eggplant shells: cut the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving about a ½-inch-thick shell. Drizzle the shells with a little oil and sprinkle with salt. Set aside. Dice the scooped out flesh.
• Heat the olive oil in a large skilled over medium heat and add the onions, garlic, chili flakes, diced eggplant, and salt to taste. Cook until soft, about 5 minutes.
• Add the cumin and cook for 1 minute then add the ½ cup strained or crushed tomato and mix thoroughly.
• Add the cooked rice, black beans, and 1 cup grated mozzarella or cheddar. Stir to mix then check seasoning and adjust if necessary. (you can cook filling in advance).
• Spoon the prepared filling into the eggplant shells. Pour the hot broth into the baking dish and then arrange the stuffed eggplants in a row. Tent the baking dish with foil and bake 60 minutes.
• Remove the foil then top the eggplants with the remaining 1 cup cheese. Mix the Parmesan with breadcrumbs and melted butter and sprinkle on top. Continue baking another 15-20 minutes until eggplants are tender, the filling is piping hot, and cheese is golden.
• Garnish with the cilantro or parsley and tomatoes. Serve hot or warm.
• If using medium eggplants tent for 45 minutes then remove foil and bake another 15-20 minutes or until golden

Cut the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving about a ½-inch-thick shell. Drizzle the shells with a little oil and sprinkle with salt. Set aside. Dice the scooped out flesh.

Heat the olive oil in a large skilled over medium heat and add the onions, garlic, chili flakes, diced eggplant and salt to taste. Cook until soft, about 5 minutes. Add the cumin and cook for 1 minute and then add the remaining ½ cup pasta sauce and mix thoroughly.

Add the cooked rice, black beans, and 1 cup grated mozzarella or cheddar. Stir to mix then check seasoning and adjust if necessary. (you can cook filling in advance).

Spoon the prepared filling into the eggplant shells. And arrange in the baking dish.

Tent the baking dish with foil and bake 60 minutes. Remove the foil then top the eggplants with the remaining 1 cup cheese. Mix the Parmesan with breadcrumbs and melted butter and sprinkle on top. Continue baking another 15-20 minutes until eggplants are tender, the filling is piping hot and cheese is golden.

Garnish with the cilantro or parsley and tomatoes. Serve hot or warm.