Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, about 5 inches long; 1/2 cup cooked rice; 1/2 cup cooked meat (lamb, preferably, or pork, beef, leftover meatloaf), chopped fine; 2 scallions, diced fine; 2 teaspoons toasted pine nuts; 2 canned tomatoes (preferably San Marzano), squeezed, or, if in season, 2 small fresh tomatoes, diced; Pinch of cinnamon; Salt and freshly ground pepper; 2 tablespoons fresh breadcrumbs; Extra-virgin olive oil

Servings: persons

1 small eggplant, about 5 inches long
1/2 cup cooked rice
1/2 cup cooked meat (lamb, preferably, or pork, beef, leftover meatloaf), chopped fine
2 scallions, diced fine
2 teaspoons toasted pine nuts
2 canned tomatoes (preferably San Marzano), squeezed, or, if in season, 2 small fresh tomatoes, diced
Pinch of cinnamon
Salt and freshly ground pepper
2 tablespoons fresh breadcrumbs
Extra-virgin olive oil

1
Prick the eggplant all over with a fork, and put it in a preheated 425 oven for 35 minutes.
2
Remove, and let cool.
3
Slice the eggplant in half lengthwise, and scoop out the flesh, leaving a comfortable border of skin and flesh all around.
4
Chop the eggplant flesh you have extracted, and mix it in a bowl with the rice, meat, scallions, pine nuts, and tomatoes.
5
Season with cinnamon, salt, and pepper.
6
Spoon this filling back into the eggplant shells, mounding it up in the middle, and arrange the halves in a shallow baking pan that just holds them.
7
Sprinkle the breadcrumbs on top, and drizzle onto them a little olive oil.
8
Bake in a preheated 400 oven for 3035 minutes, until tender and browned on top.
9
Stuff green peppers or zucchini in the same way, using the same general proportions.
10
I like to blanch both these vegetables for a couple of in boiling water before I fill them and bake them.

142

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 10 ingredients. The key ingredients include: 1 small eggplant, about 5 inches long, 1/2 cup cooked rice, 1/2 cup cooked meat (lamb, preferably, or pork, beef, leftover meatloaf), chopped fine, 2 scallions, diced fine, 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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