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Eggplant “Coucharas”

Eggplant "Coucharas" recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 851.3
Dietary: Vegetarian
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
  • 2 md Eggplants (smooth skin)
  • 3 cloves Garlic, mashed
  • 3 Eggs, beaten
  • 1/4 cups Matzo or bread crumbs
  • 2 tablespoons Olive oil
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175°C).
  2. 2
    Stem the eggplants and cut each in half lengthwise.
  3. 3
    Cut each half crosswise into 4 chunks.
  4. 4
    In a covered saucepan, simmer the eggplant chunks in water to cover for 15 minutes.
  5. 5
    Drain the eggplant and set aside to cool until manageable.
  6. 6
    Separate the pulp from the skin, taking care not to tear the skin; reserve the skins.
  7. 7
    In a large bowl, vigorously mash the cooled eggplant pulp with the mashed garlic.
  8. 8
    Mix in the beaten eggs, matzo or bread crumbs, and olive oil.
  9. 9
    Combine thoroughly; add more bread crumbs if the mixture seems too thin.
  10. 10
    Mound the eggplant mixture back into the reserved skins.
  11. 11
    Place the stuffed skins on a well-oiled baking sheet.
  12. 12
    Sprinkle with grated cheddar cheese and a light dusting of freshly-grated nutmeg.
  13. 13
    Season with salt and pepper to taste.
  14. 14
    Bake for 20 minutes, or until the top is golden brown and the filling is set.
  15. 15
    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.

Keywords: eggplant, stuffed, garlic, eggs, cheddar, matzo, breadcrumbs, mediterranean, vegetarian, baked, roasted, simmered, main course, comfort food, plant-based, dairy, olive oil, nutmeg, herbs, dinner
Read it online: https://www.chefs-mate.com/recipe/eggplant-coucharas/