Vegetarian Italian Stuffed Roasted Eggplant Recipe

Name: Vegetarian Italian Stuffed Roasted Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants; 2 tablespoons olive oil; 1 large onion, chopped; 2 green peppers, chopped; 3 garlic cloves, minced; 1 (15 ounce) can tomato sauce; 1 (12 ounce) package soy crumbles (boca brand); 1 cup pecorino romano cheese, grated; 3 teaspoons oregano; 1 1/2 teaspoons salt

Servings: persons

3 large eggplants
2 tablespoons olive oil
1 large onion, chopped
2 green peppers, chopped
3 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (12 ounce) package soy crumbles (boca brand)
1 cup pecorino romano cheese, grated
3 teaspoons oregano
1 1/2 teaspoons salt

1
Preheat oven to 400u00b0F.
2
Wash and pierce each eggplant 3 or 4 times.
3
Roast eggplant for 45 minutes to an hour turning a few times.
4
Meanwhile heat oil in large fry pan, add onion and green pepper. Saute 20 to 25 minutes or until soft.
5
Add garlic and oregano.
6
Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
7
Chop eggplant and add to onion mixture.
8
Add tomato sauce, salt and oregano.
9
Add frozen soy crumbles and heat through.
10
Add 3/4 cup of cheese and mix well.
11
Fill eggplant shells with mixture.
12
Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.

350

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 10 ingredients. The key ingredients include: 3 large eggplants, 2 tablespoons olive oil, 1 large onion, chopped, 2 green peppers, chopped, and more.

Yes, Vegetarian Italian Stuffed Roasted 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.

Vegetarian Italian Stuffed Roasted Eggplant

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