Creole Stuffed Eggplant Recipe

Name: Creole Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower oil; 1 large onions finely chopped; 1 large celery stalks chopped fine; 2 cloves garlic minced; 1 Sm green bell peppers diced; 2 medium eggplant 1 pound each; 1 tablespoon basil chopped fresh; 1/4 cup parsley leaves chopped fresh; 1/2 teaspoon thyme dried; 1 dash cayenne pepper; 1/2 cup bread crumbs whole grain, dry; 1 cup tomatoes juicy, ripe, chopped (heaping cup)

Servings: persons

2 tablespoons safflower oil
1 large onions finely chopped
1 large celery stalks chopped fine
2 cloves garlic minced
1 Sm green bell peppers diced
2 medium eggplant 1 pound each
1 tablespoon basil chopped fresh
1/4 cup parsley leaves chopped fresh
1/2 teaspoon thyme dried
1 dash cayenne pepper
1/2 cup bread crumbs whole grain, dry
1 cup tomatoes juicy, ripe, chopped (heaping cup)

1
Preheat oven to 375F (190C).
2
Heat the oil in large skillet.
3
Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
4
Add the green pepper and continue to saute until the onion is golden.
5
In the meantime, stem the eggplants and cut them in half lengthwise.
6
With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
7
Leave a sturdy shell of about 1/4 inch all around.
8
Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
9
Add a bit of water, just enough to keep the mixture moist.
10
Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
11
Stir in the bread crumbs.
12
Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
13
Stuff them, then bake for 30 to 40 minutes, or until the shells are tender but not collapsed.

126

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 12 ingredients. The key ingredients include: 2 tablespoons safflower oil, 1 large onions finely chopped, 1 large celery stalks chopped fine, 2 cloves garlic minced, and more.

Yes, Creole Stuffed Eggplant 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.

Creole Stuffed Eggplant

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