Vegetarian Stuffed Eggplant (Aubergine) Recipe

Name: Vegetarian Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants; 1 teaspoon salt; 3 tablespoons oil; 1 medium onion, diced; 1 green pepper, diced; 1 small zucchini, cubed; 2 garlic cloves, diced; 1 (6 ounce) can tomato paste; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon oregano; 2 cups cooked kidney beans; 8 ounces muenster cheese, grated

Servings: persons

2 small eggplants
1 teaspoon salt
3 tablespoons oil
1 medium onion, diced
1 green pepper, diced
1 small zucchini, cubed
2 garlic cloves, diced
1 (6 ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
2 cups cooked kidney beans
8 ounces muenster cheese, grated

1
Preheat oven to 350u00b0F.
2
Wash the eggplant well--do not peel.
3
Cut each eggplant in half lengthwise.
4
Scoop out centers, leaving a 1-inch shell.
5
Dice eggplant pulp and reserve.
6
Fill a large skillet with 1/2 inch of water and 1 teaspoon salt.
7
Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
8
Lower the flame, cover and let simmer for 10 minutes.
9
Drain the shells and put them on a baking sheet, skin side down.
10
Heat oil in a large skillet and saute the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
11
Add tomato paste, sugar, seasonings, and the cooked kidney beans.
12
Simmer uncovered 10 minutes longer.
13
Fill shells with vegetable mixture and top with grated cheese.
14
Bake for 10 minutes.

553

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 14 ingredients. The key ingredients include: 2 small eggplants, 1 teaspoon salt, 3 tablespoons oil, 1 medium onion, diced, and more.

Yes, Vegetarian 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.

Vegetarian Stuffed Eggplant (Aubergine)

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