Twice-Cooked Zucchini Stuffed Eggplant Recipe

Name: Twice-Cooked Zucchini Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 cloves garlic chopped; 1 onion medium, diced finely; 1 tablespoon tomato paste; 1 pinch red pepper flakes; 2 tablespoons fresh thyme; 2 eggplants large; 3 medium zucchini chopped in 1/2 inch cubes; 1 bunch fresh basil leaves large, about 1 cup of, torn or roughly chopped, thinner stems reserved and finely minced; 1/2 cup parmigiano reggiano cheese freshly grated; kosher salt; freshly ground black pepper

Servings: persons

3 tablespoons olive oil
2 cloves garlic chopped
1 onion medium, diced finely
1 tablespoon tomato paste
1 pinch red pepper flakes
2 tablespoons fresh thyme
2 eggplants large
3 medium zucchini chopped in 1/2 inch cubes
1 bunch fresh basil leaves large, about 1 cup of, torn or roughly chopped, thinner stems reserved and finely minced
1/2 cup parmigiano reggiano cheese freshly grated
kosher salt
freshly ground black pepper

1
Preheat the oven to 400F. Cook the onion, finely minced basil stems and tomato paste in the olive oil over a medium-low flame for 5-8 minutes, or until soft.
2
Meanwhile, cut the eggplant in half lengthwise. Use a large spoon to scoop out the flesh in the center, leaving about a 1/4 inch still attached to the shell. Cut the flesh of the eggplant into 1/2 inch cubes. When the onion has become translucent add the eggplant, garlic, red pepper flakes, thyme and a pinch of salt into the hot pan. Turn up the heat to medium and stir.
3
When the eggplant has softened, add the zucchini and allow the entire mixture to cook for about 7-8 minutes.
4
Turn off the heat and season with salt and freshly ground black pepper. Gently stir in half of the parmigiano-reggiano and two thirds of the basil leaves. Stuff the mixture into the reserved eggplant shells and sprinkle the remaining cheese over the top.
5
Bake the stuffed eggplant on a parchment lined rimmed baking sheet and for about 45 minutes. When ready, the stuffing will be golden brown and the shells should be tender if pierced with a knife.
6
Allow the eggplant to rest for 5 minutes, then sprinkle with the remaining fresh basil before serving.

213

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 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 cloves garlic chopped, 1 onion medium, diced finely, 1 tablespoon tomato paste, and more.

Yes, Twice-Cooked Zucchini Stuffed Eggplant 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.

Twice-Cooked Zucchini Stuffed Eggplant

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