Stuffed Eggplant (Aubergine) Recipe

Name: Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, chopped; 1 green pepper, chopped; 1 large turnip, chopped; 1 lb fresh white mushroom, sliced; 1 large onion, chopped; 1 shallot, minced; 1 large eggplant; 2 large zucchini, chopped; 1/3 cup breadcrumbs; 1/3 cup grated locatelli cheese; 1 tablespoon olive oil

Servings: persons

1 red pepper, chopped
1 green pepper, chopped
1 large turnip, chopped
1 lb fresh white mushroom, sliced
1 large onion, chopped
1 shallot, minced
1 large eggplant
2 large zucchini, chopped
1/3 cup breadcrumbs
1/3 cup grated locatelli cheese
1 tablespoon olive oil

1
Cut eggplant in half length-wise.
2
Carefully scoop out flesh leaving 1/2-inch on bottom and sides.
3
Chop up flesh and place into a colander in sink; toss with 1/4 C salt.
4
Top with a heavy bowl or pot and let stand for 30 minutes.
5
After 1/2 hour, rinse the chopped eggplant thoroughly with cold water; drain well.
6
Heat large skillet or pot; add oil.
7
Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
8
Add peppers, eggplant, zucchini, and mushrooms.
9
Cook 5-10 minutes over medium heat.
10
Drain mixture.
11
Add bread crumbs and cheesel mix thoroughly.
12
Fill each eggplant half with mixture.
13
OPTIONAL: Top with additional grated cheese.
14
Bake at 350u00b0 for 25 minutes.

166

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 11 ingredients. The key ingredients include: 1 red pepper, chopped, 1 green pepper, chopped, 1 large turnip, chopped, 1 lb fresh white mushroom, sliced, 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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