Smoked Stuffed Eggplants

Lola Bernabé, author of Loleta Life&Market, brings us a recipe ideal for any occasion. The stuffed eggplant recipe is a classic, but smoked as she suggests gives it an extra flavor that will make you fall in love. Enjoy!

Eggplants are in season and are one of the garden vegetables that offer the most versatility. In an omelette, sautéed, roasted... or like these, stuffed. They are usually stuffed with meat but the version I bring you today is lighter, so you can enjoy them without neglecting the bikini preparation.

Its preparation in the smoker* gives them a unique touch that we can also personalize with our favorite herb. I added some sprigs of rosemary to the smoker, and a little oregano to the oil to add more aroma and flavor to the vegetable, but you can use your favorite herb: thyme, basil, mint... You can even replace the water in the smoker with a liqueur to give it even more flavor. Endless possibilities for a very original way of cooking food, with an unparalleled flavor that also doesn’t add fats or calories to our dish. I can't think of anything better to naturally enhance our vegetables.

*As you can see in the photos I used the Nordic Ware smoker, but exactly the same works for the Zwilling smoker, or for smoking on barbecues (barbecues with lids designed for it are ideal).

Nordic Ware smoker, Pallarès carbon steel knife and Bra Efficient non-stick Shallow Casserole.

Ingredients

• 2 eggplants
• 2 sprigs of rosemary
• 1/ teaspoon of salt
• 30ml extra virgin olive oil
• 1 teaspoon of dried oregano
• 1 tablespoon of apple wood chips
• 1 spring onion
• 1/2 red bell pepper
• 2 tablespoons of fried tomato sauce
• 2 tablespoons of grated Parmesan cheese
• 1 tablespoon of grated cheese blend of cheddar and mozzarella or your favorite cheese as long as it melts well
• A few sprigs of parsley

Preparation

1. We cut the eggplants in half. With the help of a knife we make some crosswise cuts. In a bowl we mix the oil with the oregano. We salt the eggplants and brush with the olive oil and oregano.
2. At the bottom of the smoker we put a tablespoon of apple wood chips, which for vegetables are my favorites, and we put 250ml of water in the container to smoke with steam. We cover and let cook for 30 minutes over high heat. After this time, we let them rest inside the smoker.
3. Meanwhile, we chop the onion and the red bell pepper. In a frying pan or Shallow Casserole (I use in these cases Bra's one) we sauté the onion and the red bell pepper. When the eggplants are ready, with the help of a spoon we scoop them out and add the eggplant flesh already chopped to the vegetables, along with a bit of chopped parsley. We add 4 tablespoons of homemade fried tomato sauce, and sauté for a couple of minutes. We add the Parmesan and mix well.
4. We fill the eggplants with the vegetable mixture and finish with a little grated cheese. Return to the smoker (without adding more chips), and let cook over high heat for 10 more minutes.
5. Serve with a sprig of parsley on top.

Nordic Ware smoker, Le Creuset salt or pepper mill and Pallarès carbon steel knife.