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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Stuffed Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions