Stuffed Globe Eggplants Recipe

Name: Stuffed Globe Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 large globe eggplants; 2.5 cups long grain wild rice; 2 cups vegetable stock; 1 can stewed or fire roasted tomatoes; 2 sm yellow onion, chopped; a handful of cherry tomatoes, halved; 3 tspn EVOO; 4 cloves garlic, diced; thyme; salt and pepper

Servings: persons

2 large globe eggplants
2.5 cups long grain wild rice
2 cups vegetable stock
1 can stewed or fire roasted tomatoes
2 sm yellow onion, chopped
a handful of cherry tomatoes, halved
3 tspn EVOO
4 cloves garlic, diced
thyme
salt and pepper

1
Preheat oven to 400 bake
2
sprinkle eggplants generously with salt and drain for at least 60 minutes upside down in collinder; rinse with cold water; pat /squeeze dry btween 2 paper towels
3
Scoop out flesh from globe eggplants leaving about 3/4 inch edge rim all around
4
Roughly chop flesh and put aside.
5
Brush both sides of eggplant lightly with oil and bake eggplants upside down in a baking dish for about 20 min.
6
Put EVOO in pan and saute garlic and onion in oil until just starting to brown. Then add diced eggplant flesh and cherry tomatoes and 1 c stock. Add all spices to taste. Cover and simmer; stirring occasionally.
7
Cook rice separately according to directions. Then add rice to above stuffing mixture.
8
Lightly reoil baking dish. Fill eggplants wuth stuffing. Surround with stewed or fire roasted tomatos tomatoes and pour remaining c of vegetable stock on top of stuffing to keep rice moist. Bake for 20 more minutes, basting with the tomatoes. Scoop all stewed tomatoes on top before serving.

No nutrition data on file — estimate from the ingredient list.

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: 2 large globe eggplants, 2.5 cups long grain wild rice, 2 cups vegetable stock, 1 can stewed or fire roasted tomatoes, and more.

Yes, Stuffed Globe Eggplants 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 Globe Eggplants

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