Eggplant A La Franscine
Eggplant A La Franscine features tender roasted eggplants filled with a savory mixture of garlic, onions, green peppers, cheese, and tomato ketchup, offering rich flavors perfect for a vegetarian main or side dish.
Ingredients
Instructions
- Cut the eggplants in half and boil until soft.
- Remove the eggplants from boiling water and let cool.
- Scoop out the pulp from each eggplant half and mash it finely with a fork.
- In a skillet, heat olive oil.
- Brown the sliced onion, green pepper, garlic, and eggplant pulp in the skillet.
- Mix the Parmesan cheese, tomato catsup, and salt into the mixture.
- Stuff the mixture into the eggplant shells.
- Sprinkle bread crumbs on top and brown under the broiler until golden.
Tips & Substitutions
For a deeper flavor, consider adding chopped tomatoes or bell peppers to the filling mix. If you want a lighter option, replace the Parmesan cheese with nutritional yeast for a vegan alternative. To save time, you can use pre-cooked eggplant or leftover eggplant sauté (Palestinian) as a filling instead of boiling fresh eggplants.
Serving Suggestions
Serve these stuffed eggplants alongside a refreshing Cucumber And Yogurt Salad for a complete meal. Consider pairing with a simple green salad or some crusty bread to soak up the delicious juices. This dish is also excellent as a vegetarian main course or as a side to grilled meats.
Storage & Reheating
Leftover Eggplant A La Franscine can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the stuffed eggplants in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid the microwave if possible to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant A La Franscine contains roughly 195 calories, with 8g protein, 16g carbohydrates, and 11g fat. It is a good source of protein (16% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 784mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare Eggplant A La Franscine in advance?
Yes, you can prepare the eggplant filling in advance and stuff it into the eggplant shells before baking. Just cover and refrigerate until you're ready to broil them. This method saves time and allows the flavors to meld beautifully.
What can I use instead of Parmesan cheese?
If you're looking for a dairy-free option, nutritional yeast works well as a substitute for Parmesan cheese, providing a similar umami flavor. Alternatively, you can use a vegan cheese if preferred to keep the dish vegetarian-friendly.
How do I know when the eggplants are done cooking?
Eggplants are done when they are soft and easily pierced with a fork after boiling. Avoid overcooking, as they can become mushy. A good indicator is when the skin is slightly wrinkled and the flesh has become tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).