Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lg. eggplant; 1 finely chopped onion; 1/2 chopped bell pepper; 1 stalk celery; 1 to 2 cup diced beef; 1/4 tsp. sage; 1 tsp. salt; Chopped eggplant; Leftover vegetables (optional); 1/2 to 1 cup dry bread crumbs; wheat germ

Servings: persons

1 lg. eggplant
1 finely chopped onion
1/2 chopped bell pepper
1 stalk celery
1 to 2 cup diced beef
1/4 tsp. sage
1 tsp. salt
Chopped eggplant
Leftover vegetables (optional)
1/2 to 1 cup dry bread crumbs
wheat germ

1
Preheat oven to 350F.
2
Cut large eggplant in half lengthwise; steam in or above 1/2 cup water until almost tender, about 15 to 20 minutes.
3
Remove center of eggplant, leaving shell 1/3 inch thick.
4
Chop pulp fine, adding water left from steaming.
5
I pan used for steaming, saute chopped onion and celery or bell pepper.
6
Add beef, sage, salt, chopped eggplant, leftover vegetables, and dry bread crumbs or wheat germ; stir and heat through.
7
Put stuffing in eggplant shells, sprinkle with paprika, and place in shallow baking dish.
8
Bake for 10 minutes.

kcal

Calories

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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 11 ingredients. The key ingredients include: 1 lg. eggplant, 1 finely chopped onion, 1/2 chopped bell pepper, 1 stalk 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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