Stuffed and Roasted Eggplant (Aubergine) Recipe

Name: Stuffed and Roasted Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; vegetable oil cooking spray (1 spray); 2 medium onions; 2 zucchini; 2 yellow squash; 2 Italian tomatoes; 1 sweet potato; 1 garlic clove, minced; 2 teaspoons olive oil; ⅛ teaspoon table salt (to taste); ⅛ teaspoon black pepper (to taste); 1 cup fat free mozzarella cheese

Servings: persons

2 medium eggplants
vegetable oil cooking spray (1 spray)
2 medium onions
2 zucchini
2 yellow squash
2 Italian tomatoes
1 sweet potato
1 garlic clove, minced
2 teaspoons olive oil
⅛ teaspoon table salt (to taste)
⅛ teaspoon black pepper (to taste)
1 cup fat free mozzarella cheese

1
Preheat oven to 400F.
2
Slice eggplant lengthwise (do not peel).
3
Place on a pan sprayed with cooking spray.
4
Dice remaining vegetables into 1/4-inch pieces.
5
Add garlic, oil and seasoning.
6
Place into another pan.
7
Bake both eggplants and vegetables in oven for 20 minutes.
8
Let rest for a few minutes.
9
Then scoop out center of eggplant and add to vegetable mix.
10
Add cheese and fill eggplant shells.
11
Place back in oven for 15 more minutes.

201

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 medium eggplants, vegetable oil cooking spray (1 spray), 2 medium onions, 2 zucchini, and more.

Yes, Stuffed and Roasted 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.

Stuffed and Roasted Eggplant (Aubergine)

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