Peanut Stuffed Eggplant Recipe

Name: Peanut Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium eggplant (1 1/2 to 1 3/4 lb.); 2 Tbsp. oil; 1/4 c. butter; 1 medium onion, chopped; 1 clove garlic, minced; 1 medium tomato, peeled and chopped; 1/4 tsp. dried thyme leaves, crushed; 1/8 tsp. red pepper; 1/2 tsp. salt; 1/2 c. chopped salted peanuts; 1 1/2 c. soft bread crumbs (whole wheat bread); 1 c. shredded Mozzarella cheese

Servings: persons

1 medium eggplant (1 1/2 to 1 3/4 lb.)
2 Tbsp. oil
1/4 c. butter
1 medium onion, chopped
1 clove garlic, minced
1 medium tomato, peeled and chopped
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. red pepper
1/2 tsp. salt
1/2 c. chopped salted peanuts
1 1/2 c. soft bread crumbs (whole wheat bread)
1 c. shredded Mozzarella cheese

1
Cut eggplant in half lengthwise.
2
Cut around edge of each half, leaving a half-inch rim.
3
Remove pulp, chop and set aside. Heat oil in very large skillet.
4
Put shells in skillet.
5
Cover; cook for 5 minutes on each side, coating well with oil.
6
Remove shells; set aside.
7
Melt butter in skillet.
8
Add onion and garlic; cook until onion is tender.
9
Add eggplant pulp, tomato, thyme, red pepper and salt.
10
Cook, stirring, for 10 minutes, or until eggplant is soft.
11
Stir in peanuts and crumbs.
12
Arrange eggplant shells in shallow baking dish.
13
Fill with mixture.
14
Bake at 400u00b0 for 15 minutes.
15
Sprinkle with cheese.
16
Bake for 10 minutes longer.
17
Serve on cooked rice, if desired.

No nutrition data on file — estimate from the ingredient list.

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: 1 medium eggplant (1 1/2 to 1 3/4 lb.), 2 Tbsp. oil, 1/4 c. butter, 1 medium onion, chopped, and more.

Yes, Peanut 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.

Peanut Stuffed Eggplant

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