Why You’ll Love This Recipe
Deliciously Tender: Baking squid ensures a tender, juicy texture without rubberiness.
Flavorful Filling: A medley of sautéed vegetables and herbs enriches each bite.
Simple & Healthy: A wholesome, low-fat recipe that’s easy to prepare.
Elegant Presentation: A stunning dish perfect for impressing guests or family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 squid tubes, cleaned
- 1 medium aubergine (eggplant), diced
- 1 large bell pepper (red or yellow), diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Directions
- Preheat Oven: Heat your oven to 375°F (190°C).
- Sauté Vegetables: Warm olive oil in a skillet over medium heat. Sauté onion until translucent. Add garlic, aubergine, and bell pepper, cooking 5–7 minutes until softened.
- Prepare Filling: In a mixing bowl, combine the sautéed vegetables with cooked rice, oregano, basil, salt, and pepper. Mix well.
- Stuff Squid: Carefully fill each squid tube with the vegetable and rice mixture, taking care not to overfill.
- Arrange in Baking Dish: Place stuffed squid in a greased baking dish. Scatter any remaining filling around the squid.
- Bake Covered: Cover with foil and bake for 25 minutes.
- Bake Uncovered: Remove foil and bake for an additional 15 minutes until squid are opaque and cooked through.
- Rest & Garnish: Let rest a few minutes after baking. Sprinkle with chopped parsley.
- Serve: Plate with lemon wedges and optional roasted vegetables.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Variations
- Add chopped tomatoes or olives to the filling for extra flavor.
- Use quinoa instead of rice for a gluten-free version.
- Fresh herbs like mint or cilantro add freshness to the filling.
- Serve with a garlic yogurt sauce for a creamy accompaniment.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) to preserve texture.
FAQs
Can I use frozen squid?
Yes, thaw completely and pat dry before stuffing.
How to avoid rubbery squid?
Monitor cooking time closely; squid should be tender and just cooked through.
Can I prepare filling ahead?
Yes, fill squid just before baking.
What rice is recommended?
Any cooked rice; long-grain or brown rice works best.
Can I freeze stuffed squid?
Freeze before baking, then thaw fully before cooking.
Substitutes for aubergine?
Zucchini or mushrooms are good alternatives.
Is this gluten-free?
Yes, if using gluten-free rice and seasonings.
Can I add cheese to the filling?
Soft cheeses like feta can be mixed in.
How to clean squid tubes?
Remove innards, cartilage, and rinse well.
Is grilling possible?
Baking is preferred for even cooking, but grilling can work with care.
Conclusion
Stuffed Squid Oven Baked with Aubergine and Peppers is a flavorful, healthy dish that showcases tender seafood and vibrant Mediterranean flavors. Easy to make yet elegant in presentation, it’s perfect for any occasion where you want a delicious and impressive meal. Enjoy the balance of savory filling and tender squid with a squeeze of fresh lemon!
Stuffed Squid Oven Baked with Aubergine and Peppers: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Stuffed Squid Oven Baked with Aubergine and Peppers features tender squid tubes filled with a savory mixture of sautéed aubergine, bell peppers, herbs, and rice, baked to perfection. This Mediterranean-inspired dish is healthy, elegant, and flavorful.
Ingredients
8 squid tubes, cleaned
1 medium aubergine (eggplant), diced
1 large bell pepper (red or yellow), diced
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cooked rice (white or brown)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Instructions
- Preheat oven to 375°F (190°C).
- Warm olive oil in a skillet over medium heat. Sauté onion until translucent.
- Add garlic, aubergine, and bell pepper; cook 5–7 minutes until softened.
- In a bowl, combine sautéed vegetables with cooked rice, oregano, basil, salt, and pepper. Mix well.
- Carefully fill each squid tube with the vegetable and rice mixture, avoiding overfilling.
- Place stuffed squid in a greased baking dish. Scatter any leftover filling around.
- Cover dish with foil and bake for 25 minutes.
- Remove foil and bake uncovered for an additional 15 minutes until squid is opaque and cooked through.
- Let rest a few minutes, then sprinkle with chopped parsley.
- Serve with lemon wedges and optional roasted vegetables.
Notes
Add chopped tomatoes or olives to the filling for extra flavor.
Use quinoa instead of rice for a gluten-free version.
Fresh herbs like mint or cilantro add freshness to the filling.
Serve with garlic yogurt sauce for a creamy accompaniment.
Store leftovers in airtight container in fridge up to 2 days.
Reheat gently in oven at 350°F (175°C) to preserve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
