Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: Ingredients -; 2 medium sized Eggplants, stem removed, cut in half lengthwise; 1/2 cup chopped Celery; 1/2 cup chopped Green Pepper; 1/4 cup chopped Onion; 1/4 cup Butter or Margarine; 1 Bouillon Cube; 1/4 cup boiling Water; 1 (10 ounces) package Corn Bread Mix, prepared and crumbled; 2 hard Cooked Eggs, chopped; 1 teaspoon Salt; 1/4 teaspoon Pepper

Servings: persons

Ingredients -
2 medium sized Eggplants, stem removed, cut in half lengthwise
1/2 cup chopped Celery
1/2 cup chopped Green Pepper
1/4 cup chopped Onion
1/4 cup Butter or Margarine
1 Bouillon Cube
1/4 cup boiling Water
1 (10 ounces) package Corn Bread Mix, prepared and crumbled
2 hard Cooked Eggs, chopped
1 teaspoon Salt
1/4 teaspoon Pepper

1
Preparation:
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1. Scoop pulp out of eggplant halves, leaving shell 1/4-inch thick.
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2. Chop eggplant pulp coarsely.
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3. Heat butter in large skillet.
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4. Add eggplant pulp, celery, green pepper, and onion to skillet.
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5. Saute 15 minutes, or until vegetables are tender.
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6. Remove vegetables from skillet to medium bowl.
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7. Dissolve bouillon cube in 1/4 cup boiling water.
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8. Stir bouillon with vegetables, corn bread, eggs, salt and pepper.
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9. Spoon mixture into eggplant shells.
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10. Bake 35 to 40 minutes in baking dish at 350 F.

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: Ingredients -, 2 medium sized Eggplants, stem removed, cut in half lengthwise, 1/2 cup chopped Celery, 1/2 cup chopped Green Pepper, 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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