Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 lb.) eggplant; 6 Tbsp. butter or margarine; 1/4 tsp. finely minced garlic; 1/2 c. diced celery; 1/4 c. coarsely shredded carrots; 1/4 c. chopped onions; 1/2 tsp. salt; 3/4 tsp. chili powder; 1/2 tsp. oregano leaves; 1/3 c. sliced stuffed olives; 1 c. toasted croutons; 1/2 c. chopped tomatoes, fresh or canned

Servings: persons

1 (2 lb.) eggplant
6 Tbsp. butter or margarine
1/4 tsp. finely minced garlic
1/2 c. diced celery
1/4 c. coarsely shredded carrots
1/4 c. chopped onions
1/2 tsp. salt
3/4 tsp. chili powder
1/2 tsp. oregano leaves
1/3 c. sliced stuffed olives
1 c. toasted croutons
1/2 c. chopped tomatoes, fresh or canned

1
Cut eggplant in half lengthwise.
2
Parboil 25 minutes.
3
Cool and scoop out pulp to 1/4-inch of skin.
4
Cut pulp in cubes.
5
Melt butter or margarine in medium skillet.
6
Add garlic, celery, carrots and onion.
7
Cook until onion is transparent.
8
Blend in eggplant pulp and other ingredients.
9
Spoon mixture into eggplant shell.
10
Place in buttered baking dish and bake at 400u00b0 for 20 minutes.

181

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: 1 (2 lb.) eggplant, 6 Tbsp. butter or margarine, 1/4 tsp. finely minced garlic, 1/2 c. diced celery, 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.

Stuffed Eggplant

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