Stuffed Eggplant (Aubergine) Recipe

Name: Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 2 tablespoons water; 1 medium onion, chopped; 3 garlic cloves, minced; 6 sprigs fresh parsley, chopped; 1/2 cup breadcrumbs; 2 tablespoons chopped black olives; 1 tablespoon capers; 1 lemon, juice of; 1 teaspoon chopped fresh basil; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon salt; pepper; 12 slices tomatoes; 4 tablespoons olive oil

Servings: persons

2 large eggplants
2 tablespoons water
1 medium onion, chopped
3 garlic cloves, minced
6 sprigs fresh parsley, chopped
1/2 cup breadcrumbs
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juice of
1 teaspoon chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
pepper
12 slices tomatoes
4 tablespoons olive oil

1
Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
2
Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3
Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
4
Bake in preheated oven for 30 minutes.

336

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 15 ingredients. The key ingredients include: 2 large eggplants, 2 tablespoons water, 1 medium onion, chopped, 3 garlic cloves, minced, and more.

Yes, Stuffed Eggplant (Aubergine) 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 (Aubergine)

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