Cheese-Stuffed Eggplant (Aubergine) Recipe

Name: Cheese-Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 lb) eggplants; 1 medium onion, chopped; 2 garlic cloves, minced; ¼ cup olive oil; 8 ounces mushrooms, thinly sliced; 2 medium tomatoes, cut into wedges; 1 cup salted peanuts; 1 ½ cups soft breadcrumbs; 2 tablespoons snipped fresh parsley; ½ teaspoon salt; ½ teaspoon ground marjoram; ½ teaspoon ground oregano; ⅔ cup grated parmesan cheese

Servings: persons

2 (1 lb) eggplants
1 medium onion, chopped
2 garlic cloves, minced
¼ cup olive oil
8 ounces mushrooms, thinly sliced
2 medium tomatoes, cut into wedges
1 cup salted peanuts
1 ½ cups soft breadcrumbs
2 tablespoons snipped fresh parsley
½ teaspoon salt
½ teaspoon ground marjoram
½ teaspoon ground oregano
⅔ cup grated parmesan cheese

1
Cut eggplants lengthwise into halves.
2
Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch wall on side and bottom of each shell; reserve shells.
3
Cook and stir eggplant cubes, onion and garlic in oil in 10-inch skillet over medium heat for 5 minutes.
4
Add remaining ingredients except reserved shells and cheese.
5
Cover and cook over low heat 10 minutes.
6
Place eggplant shells in ungreased shallow pan; spoon peanut mixture into shells.
7
Sprinkle cheese over filled shells.
8
Bake, uncovered, at 350F until eggplant is tender, about 30 to 40 minutes.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (1 lb) eggplants, 1 medium onion, chopped, 2 garlic cloves, minced, ¼ cup olive oil, and more.

Yes, Cheese-Stuffed Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese-Stuffed Eggplant (Aubergine)

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