Stuffed Eggplant – a delicious recipe with white eggplant, olive oil, onion, garlic, green chili peppers, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the eggplant in half lengthwise and scoop out the flesh in the center until you have just a shell about 1/2-inch thick. Set the shells aside.
2
Chop up the eggplant you scooped out into small pieces.
3
Heat the oil in a frying pan, then add the chopped eggplant, onion, garlic, and pepper.
4
Saute until the onion is clear and soft and the eggplant is cooked through.
5
Add the tomato and basil or fresh herbs saute a few minutes longer.
6
Add the breadcrumbs and about 1/2 cup of the cheese and stir well. The mixture should hold together well. If not, add a few more breadcrumbs and/or cheese.
7
Scoop the stuffing mixture into the eggplant shells. Sprinkle with cheese.
8
Bake at 350 degrees for about 15 - 25 minutes or until the cheese on top is melted.
9
Enjoy!
151
kcal
Calories
11
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 1 medium white eggplant, 1 tablespoon olive oil, 1/2 cup chopped onion, 1 teaspoon garlic, 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.
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