Eggplant stuffed with bacon and leeks

How to Make Eggplant Stuffed with Bacon and Leeks

1. Preheat oven to 375°F (190°C).
2. Prepare the eggplants: Cut them in half lengthwise and scoop out most of the flesh, leaving a sturdy shell about ½-inch thick. Chop the scooped flesh and set aside.
3. Cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.
4. Sauté the leeks and garlic in the bacon fat until soft and fragrant, about 5-7 minutes.
5. Add the chopped eggplant flesh to the pan, season with salt and pepper, and cook until tender, about 8 minutes. Stir occasionally.
6. Return the bacon to the pan and mix everything well. Adjust seasoning.
7. Fill each eggplant shell generously with the bacon-leek mixture. If you like, sprinkle cheese on top.
8. Place the stuffed eggplants on a baking sheet and drizzle with olive oil.
9. Bake for 25-30 minutes, until the eggplant shells are tender and the cheese is golden and bubbly.
10. Garnish with fresh herbs before serving.

Serving Suggestions

Serve these stuffed eggplants with a crisp green salad or roasted potatoes for a complete meal. They also pair wonderfully with a light red wine or a refreshing iced tea.

Final Thoughts

This Eggplant Stuffed with Bacon and Leeks recipe is a brilliant way to turn humble ingredients into something memorable. It’s hearty, flavorful, and perfect for anyone who loves rich, savory dishes with a fresh veggie twist.

Give it a try — it might just become your new favorite comfort food!

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