Step 1: Cut the eggplants in half lengthwise. Sprinkle the cut sides with salt and let them drain for 10-15 minutes to remove excess moisture.
Step 2: Preheat your oven to 200°C (400°F). Pat the eggplants dry and place them on a baking tray. Drizzle with olive oil and bake for 25 minutes or until soft.
Step 3: In a bowl, mix the chopped almonds, parsley, minced garlic, grated parmesan, salt, pepper, and chili pepper.
Step 4: Once the eggplants are baked, scoop out some of the flesh, chop it, and add it to the almond mixture. Stuff the eggplant halves with the filling.
Step 5: Top each stuffed eggplant with grated Emmental cheese. Lower the oven temperature to 180°C (360°F) and bake for another 15 minutes until the cheese is golden and melted.
Step 6: Serve immediately, drizzled with extra olive oil if desired.
Serving Suggestions:
Serve with a fresh green salad or roasted vegetables.
This dish pairs well with crusty bread or a side of quinoa.
Cooking Tips:
Letting the eggplants drain with salt removes bitterness and improves texture.
Add breadcrumbs to the filling for an extra crunchy bite.
To make it vegan, substitute the cheese with a dairy-free alternative.
Nutritional Benefits:
Eggplant is rich in fiber and antioxidants.
Almonds provide healthy fats and protein.
Parmesan and Emmental contribute calcium and a savory depth.
Dietary Information:
Vegetarian
Can be made gluten-free by ensuring all ingredients, including cheese, are certified gluten-free.
Contains nuts (almonds) and dairy (cheese).
Nutritional Facts (Per Serving):
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