Eggplant Stuffed With Summer Vegetables Recipe

Name: Eggplant Stuffed With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, cut lengthwise in half; kosher salt; fresh ground black pepper; 1 ½ teaspoons olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 zucchini (1 shredded, 1 finely diced); 1 cup cremini mushrooms or 1 cup button mushroom, trimmed and finely diced; 1 tomatoes, seeded, and cut into medium dice; 12 bunch flat leaf parsley, leaves chopped; 12 bunch basil, leaves chopped; ½ cup medim-coarse breadcrumbs

Servings: persons

2 eggplants, cut lengthwise in half
kosher salt
fresh ground black pepper
1 ½ teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 zucchini (1 shredded, 1 finely diced)
1 cup cremini mushrooms or 1 cup button mushroom, trimmed and finely diced
1 tomatoes, seeded, and cut into medium dice
12 bunch flat leaf parsley, leaves chopped
12 bunch basil, leaves chopped
½ cup medim-coarse breadcrumbs

1
With a sturdy spoon, scoop the flesh out of each eggplant half, leaving 1/4 inch thick shells.
2
Sprinkle the inside of the shells with salt, invert onto a plate, and let stand for 30 minutes.
3
Dice the flesh and set aside.
4
Preheat oven to 350 degrees.
5
Turn the eggplant shells over, pat dry, and place on a baking sheet; bake until softened, about 15 minutes.
6
Remove from oven and set aside; leave oven on.
7
Meanwhile, heat the olive oil in a large skillet over medium heat.
8
Add in onion; saute until tender, 5-7 minutes.
9
Add in garlic, diced eggplant, zucchini, and mushrooms; saute until mushrooms begin to soften, about 3 minutes.
10
Add in tomato, parsley, basil, and breadcrumbs; stir to combine; season with salt and pepper; remove from heat.
11
Fill baked eggplant shells with the vegetable, mounding it loosely; bake for 20 minutes; serve hot.

358

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 eggplants, cut lengthwise in half, kosher salt, fresh ground black pepper, 1 ½ teaspoons olive oil, and more.

Yes, Eggplant Stuffed With Summer Vegetables 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.

Eggplant Stuffed With Summer Vegetables

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