Stuffed Eggplant

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size eggplant; 2 Tbsp. oil; 1/2 c. bread crumbs; 6 ripe olives; 1 egg; 1 clove garlic; 1 small onion; 1/2 c. grated cheese; 1 tsp. minced parsley; 1/2 tsp. thyme

Eats Now Editorial Team · 236 kcal · Vegetarian

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Stuffed Eggplant – a delicious recipe with eggplant, oil, bread crumbs, olives, egg, clove garlic. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 medium size eggplant
2 Tbsp. oil
1/2 c. bread crumbs
6 ripe olives
1 egg
1 clove garlic
1 small onion
1/2 c. grated cheese
1 tsp. minced parsley
1/2 tsp. thyme

1
Parboil eggplant for 20 minutes.
2
Remove to platter to cool. Slice lengthwise.
3
Scoop out pulp, leaving the shell of eggplant. Chop up all ingredients fine.
4
Mix well.
5
Put back in shell of eggplant.
6
Top with cheese.
7
Bake 25 minutes at 350u00b0.

236

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 medium size eggplant, 2 Tbsp. oil, 1/2 c. bread crumbs, 6 ripe olives, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
236 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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