Macedonian Stuffed Eggplant (Malidzano)

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush the cut sides with olive oil and place them on a baking sheet, cut side down. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender.
3. 3.
   While the eggplants are roasting, heat the remaining olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the pan. Cook for 10-15 minutes, until the tomatoes have softened and the flavors have melded together.
5. 5.
   Once the eggplants are roasted, carefully scoop out the flesh, leaving a thin layer attached to the skin. Chop the scooped-out flesh and add it to the tomato mixture. Stir well to combine.
6. 6.
   Fill each eggplant half with the tomato and eggplant mixture, pressing it down gently. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the stuffing is heated through and slightly browned.
7. 7.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. Look for ones with smooth skin and no blemishes. Salting the eggplants before roasting can help reduce any bitterness.
• Tomatoes — Opt for ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Dried herbs — Make sure to use good quality dried oregano and basil for optimal flavor. If you prefer, you can use fresh herbs instead, but adjust the quantities accordingly.

Tips & Tricks

• To enhance the smoky flavor, you can grill the eggplants instead of roasting them in the oven.
• For a spicier kick, add a pinch of red pepper flakes to the tomato mixture.
• Serve the stuffed eggplants with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.
• This dish pairs well with crusty bread or a side of rice pilaf.

Serving advice

Serve the Macedonian Stuffed Eggplant as a main course, accompanied by a fresh salad and some crusty bread. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

For an elegant presentation, place the stuffed eggplants on a platter and garnish with a sprinkle of fresh parsley. Drizzle some olive oil over the top for a glossy finish. Serve with a side of salad to add color and freshness to the plate.