Stuffed Miniature Eggplants Recipe

Name: Stuffed Miniature Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 miniature eggplants (1 pound), cooked as in Micro Tip; Scant 1/4 cup long-grain white rice; 1 small onion, peeled and chopped fine ( 1/3 cup); 1/2 cup loosely packed parsley leaves, chopped fine; 1/4 cup loosely packed fresh mint leaves, chopped fine; 3 ounces calamata olives ( 1/2 cup), pitted and coarsely chopped; 1/2 cup boxed strained tomatoes, or canned puree; Grated zest of 1 lemon (about 2 teaspoons); 1 tablespoon fresh lemon juice; 2 tablespoons olive oil; Scant 1/4 teaspoon ground cinnamon; 2 teaspoons kosher salt; Freshly ground black pepper

Servings: persons

4 miniature eggplants (1 pound), cooked as in Micro Tip
Scant 1/4 cup long-grain white rice
1 small onion, peeled and chopped fine ( 1/3 cup)
1/2 cup loosely packed parsley leaves, chopped fine
1/4 cup loosely packed fresh mint leaves, chopped fine
3 ounces calamata olives ( 1/2 cup), pitted and coarsely chopped
1/2 cup boxed strained tomatoes, or canned puree
Grated zest of 1 lemon (about 2 teaspoons)
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Scant 1/4 teaspoon ground cinnamon
2 teaspoons kosher salt
Freshly ground black pepper

1
While eggplants are cooking, place rice in a small saucepan with 1/2 cup water.
2
Bring to a boil on the stove.
3
Reduce to a simmer.
4
Cover and cook for 8 minutes, until half cooked.
5
Drain.
6
When eggplants are cool enough to handle, cut in half lengthwise.
7
With a small knife, gently scrape out flesh, being careful not to tear the skin.
8
Reserve shells.
9
Coarsely chop flesh.
10
In a medium bowl, combine eggplant flesh with rice and remaining ingredients.
11
Divide filling evenly among the eggplant shells.
12
Place in a 13-by-9-by-2-inch oval dish.
13
Cover tightly with microwave plastic wrap.
14
Cook at 100 percent power in a high-power oven for 18 minutes.
15
Prick plastic to release steam.
16
Remove from oven and uncover.
17
Serve hot or at room temperature.

115

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 13 ingredients. The key ingredients include: 4 miniature eggplants (1 pound), cooked as in Micro Tip, Scant 1/4 cup long-grain white rice, 1 small onion, peeled and chopped fine ( 1/3 cup), 1/2 cup loosely packed parsley leaves, chopped fine, and more.

Yes, Stuffed Miniature 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 Miniature Eggplants

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