Let’s be real—eggplants don’t always get the love they deserve. They sit there in the produce aisle, all glossy and mysterious, while we walk right past them to select a less intimidating vegetable. But today? Today, we give eggplants their moment to shine with this stuffed eggplant with Iberico cheese. And what better way to do that than by stuffing them with gooey, nutty, melt-in-your-mouth Iberico cheese? If you’re ready to turn this overlooked veggie into a cheesy, irresistible masterpiece, grab your apron and let’s get cooking!
Why Iberico cheese?
Stuffed eggplant with Iberico cheese is a match made in heaven. We love experimenting in the kitchen and creating all sorts of Iberico cheese recipes, and this one has quickly become our new obsession. Deliart Iberico pairs perfectly with the slightly sweet and earthy flavors of roasted eggplant. We chose Deliart Iberico cheese because it melts beautifully, adds depth of flavor, and brings excitement to every bite. Want to know more? Check out the full taste profile of Iberico cheese.
Plus, this cheesy stuffed eggplant recipe features all the staples of a Mediterranean diet—fresh produce paired with Spain’s beloved sheep’s milk cheese. Follow along as we walk you through how to make stuffed eggplant with Deliart Iberico cheese, step by step.
Ingredients You’ll Need
To make this easy vegetarian stuffed eggplant you’ll need the following simple ingredients:
- 2 eggplants
- 2 carrots
- 1 tomato
- 2 piquillo peppers
- 1 onion
- 1 can of tomato sauce
- 1/2 lb (225g) ground meat (beef, pork, or a mix)
- Shredded Deliart Iberico cheese
- Extra Virgin Olive oil
- Salt to taste
- Pepper to taste
- Oregano to taste
Step-by-Step Cooking Instructions
Prepare the eggplants: Wash them and cut them in half lengthwise. With a knife, make a few cuts in the flesh without reaching the skin. Sprinkle the eggplant halves with a little salt and let them rest for about 10 minutes to remove bitterness. Then, pat them dry with a paper towel and bake at 355°F for 20 minutes or until the flesh is tender.
Prepare the filling: While the eggplants are in the oven, peel and grate the carrots. Peel and finely chop the onion. Chop the piquillo peppers and tomato into small cubes.
Cook the meat: In a frying pan, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground meat and cook until browned, breaking it up with a spoon. Season with salt, pepper, and oregano.
Combine the filling ingredients: Add the grated carrot, chopped tomato, and piquillo peppers to the pan with the meat. Stir well and cook for a few minutes.
Scoop out the eggplant: Once the eggplants are tender, remove them from the oven. Scoop out the flesh with a spoon, chop it into small pieces, and add it to the pan along with the tomato sauce. Mix everything and let it cook for a few more minutes until well combined.
Stuff the eggplants: Place the hollowed-out eggplant shells in an oven-safe dish. Fill them with the prepared mixture and top with shredded Deliart Iberico cheese.
Bake and broil: Bake at 400°F and broil for 10 minutes or until the cheese is golden brown.
Serve and enjoy: Remove from the oven and let your baked stuffed eggplant with Deliart Iberico cheese and ground meat cool for a few minutes before serving.
The First Bite: What to Expect
When you crack through that crispy, cheesy top and scoop out the smoky, Iberico -infused eggplant? Chef’s kiss. It’s rich, cozy, and absolutely packed with flavor. The roasted eggplant is silky, buttery, and slightly smoky that it melts in your mouth. The iberico cheese and eggplant come together for a perfect harmony of savory, earthy, and slightly tangy goodness.
Serving Suggestions
This healthy baked stuffed eggplant with Deliart Iberico cheese can be a stand-alone dish or you can pair it with a light side dish such as a fresh salad. You also cannot forget the fresh crusty bread to scoop up every last bit of that cheese sauce. Trust us– you’re going to want to savor every bite!
Now, when you’re in the grocery store you won’t think twice about grabbing that eggplant. You already have the perfect addition to your collection of cheese dishes to enjoy.
