Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small (4-inches long) eggplant, halved, seeded, flesh removed and chopped; 5 cloves garlic; Salt to taste; 2 tablespoons olive oil; 1 medium onion chopped; 3 garlic cloves, finely chopped; 1 medium zucchini chopped; 2 red bell peppers, seeded, chopped; 1/4 cup white wine; 8 plum tomatoes, seeded, chopped; 1/2 cup tomato juice; 1/2 cup white rice; 1/2 cup bulgur; 4 anchovy fillets, drained, chopped; 1/2 cup pitted, cracked green olives; 1 tablespoon drained capers; 1/4 cup toasted pine nuts; 1 tablespoon fresh chopped oregano; 1 tablespoon fresh chopped thyme; 1 tablespoon fresh mint chopped; Salt and freshly ground black pepper to taste; 1/2 cup plain breadcrumbs; 1/2 cup Parmesan; Olive oil

Servings: persons

8 small (4-inches long) eggplant, halved, seeded, flesh removed and chopped
5 cloves garlic
Salt to taste
2 tablespoons olive oil
1 medium onion chopped
3 garlic cloves, finely chopped
1 medium zucchini chopped
2 red bell peppers, seeded, chopped
1/4 cup white wine
8 plum tomatoes, seeded, chopped
1/2 cup tomato juice
1/2 cup white rice
1/2 cup bulgur
4 anchovy fillets, drained, chopped
1/2 cup pitted, cracked green olives
1 tablespoon drained capers
1/4 cup toasted pine nuts
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped thyme
1 tablespoon fresh mint chopped
Salt and freshly ground black pepper to taste
1/2 cup plain breadcrumbs
1/2 cup Parmesan
Olive oil

1
In a large saute pan heat oil add onion and garlic and cook until onion is translucent.
2
Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened.
3
Add rice.
4
Add white wine cook until wine has evaporated.
5
Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften.
6
Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.
7
Preheat oven to 375 degrees F.
8
Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan.
9
Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown.
10
Serve lukewarm.

578

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 24 ingredients. The key ingredients include: 8 small (4-inches long) eggplant, halved, seeded, flesh removed and chopped, 5 cloves garlic, Salt to taste, 2 tablespoons olive oil, 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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