This comforting Mediterranean dish transforms humble eggplants into elegant vessels for a rich, savory filling. The eggplant flesh is simmered until tender, then mashed with aromatic garlic, beaten eggs, and matzo or bread crumbs to create a cohesive, flavorful paste. The mixture is returned to the halved skins, topped with sharp cheddar cheese and a hint of nutmeg, then baked until golden and bubbling. It offers a satisfying texture with soft, creamy interior and a slightly crisp topping. Perfect for vegetarian weeknight dinners or as a hearty side dish alongside roasted meats, this recipe brings warmth and home-style flavor to any table. Simple ingredients come together to create a memorable meal that is both nourishing and delicious.
Eggplant “Coucharas”
Description
This comforting Mediterranean dish transforms humble eggplants into elegant vessels for a rich, savory filling. The eggplant flesh is simmered until tender, then mashed with aromatic garlic, beaten eggs, and matzo or bread crumbs to create a cohesive, flavorful paste. The mixture is returned to the halved skins, topped with sharp cheddar cheese and a hint of nutmeg, then baked until golden and bubbling. It offers a satisfying texture with soft, creamy interior and a slightly crisp topping. Perfect for vegetarian weeknight dinners or as a hearty side dish alongside roasted meats, this recipe brings warmth and home-style flavor to any table. Simple ingredients come together to create a memorable meal that is both nourishing and delicious.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Stem the eggplants and cut each in half lengthwise.
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Cut each half crosswise into 4 chunks.
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In a covered saucepan, simmer the eggplant chunks in water to cover for 15 minutes.
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Drain the eggplant and set aside to cool until manageable.
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Separate the pulp from the skin, taking care not to tear the skin; reserve the skins.
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In a large bowl, vigorously mash the cooled eggplant pulp with the mashed garlic.
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Mix in the beaten eggs, matzo or bread crumbs, and olive oil.
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Combine thoroughly; add more bread crumbs if the mixture seems too thin.
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Mound the eggplant mixture back into the reserved skins.
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Place the stuffed skins on a well-oiled baking sheet.
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Sprinkle with grated cheddar cheese and a light dusting of freshly-grated nutmeg.
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Season with salt and pepper to taste.
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Bake for 20 minutes, or until the top is golden brown and the filling is set.
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Serve warm as a main course or side dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 851.3kcal
- % Daily Value *
- Total Fat 58.0g90%
- Saturated Fat 32.7g164%
- Cholesterol 145.5mg49%
- Sodium 1039.2mg44%
- Total Carbohydrate 41.0g14%
- Dietary Fiber 4.1g17%
- Sugars 3.3g
- Protein 44.6g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
