Prepare to tantalize your taste buds with a mouthwatering vegetarian masterpiece that will transform your dinner routine! This incredible Eggplant Stuffed with Goat Cheese and Black Bean Sauce is not just a recipe – it's a culinary adventure that combines rich, creamy goat cheese, hearty black beans, and tender roasted eggplant into one irresistible dish. Whether you're a committed vegetarian or simply looking to add some excitement to your meal rotation, this recipe promises to be a show-stopper that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 can black beans, drained
- 4 ounces goat cheese
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice eggplants lengthwise in half. Using a spoon, carefully scoop out the center flesh, leaving a 1/2-inch border around the edges to create boats. Chop the removed eggplant flesh and set aside.
- Brush the eggplant boats with olive oil, season with salt and pepper. Place cut-side up on the prepared baking sheet.
- In a medium skillet, heat remaining olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add drained black beans, chopped eggplant flesh, diced tomatoes, and cumin. Cook for 5-7 minutes, stirring occasionally, until mixture is heated through and slightly reduced.
- Crumble goat cheese and fold half into the black bean mixture. Season with additional salt and pepper to taste.
- Spoon the black bean and goat cheese mixture into the prepared eggplant boats, distributing evenly.
- Sprinkle remaining goat cheese on top of the stuffed eggplants.
- Bake in preheated oven for 25-30 minutes, until eggplant is tender and top is lightly golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Choose firm, glossy eggplants without blemishes for the best texture and flavor.
- When scooping out the eggplant flesh, be careful not to pierce the skin – you want a sturdy "boat" to hold the filling.
- Don't skip salting and letting the eggplant sit for 10-15 minutes before cooking to reduce bitterness and excess moisture.
- For extra flavor, try adding fresh herbs like basil or parsley on top before serving.
- If you want a bit more heat, sprinkle some red pepper flakes into the black bean mixture.
- Make sure to use a good quality olive oil for maximum flavor.
- The goat cheese can be substituted with feta or ricotta if desired.
- Let the dish rest for 5 minutes after baking to allow the flavors to meld and the filling to set slightly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 15g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 25mg
