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 eggplants (cut in half lengthwise); 1 (8 ounce) can tomato puree; 1 cup breadcrumbs; 2 zucchini (chopped in 1/4-inch cubes); 1 lb mozzarella cheese, grated; 1 ½ cups oil (for frying) or 1 ½ cups ghee (for frying); 1 ½ teaspoons black pepper; 1 ½ teaspoons salt; ¼ teaspoon garlic powder or ¼ teaspoon hing; 1 teaspoon lemon juice; 1 tablespoon basil leaves; 1 tablespoon oregano flakes

Servings: persons

2 eggplants (cut in half lengthwise)
1 (8 ounce) can tomato puree
1 cup breadcrumbs
2 zucchini (chopped in 1/4-inch cubes)
1 lb mozzarella cheese, grated
1 ½ cups oil (for frying) or 1 ½ cups ghee (for frying)
1 ½ teaspoons black pepper
1 ½ teaspoons salt
¼ teaspoon garlic powder or ¼ teaspoon hing
1 teaspoon lemon juice
1 tablespoon basil leaves
1 tablespoon oregano flakes

1
In a large skillet, heat 1 cup oil.
2
Cut eggplants lengthwise in equal halves.
3
Place all four halves of eggplants face down in hot oil.
4
Adjust to low heat and cook eggplants for about 10 minutes on each side or until very tender (it's ready when you can push a knife point through easily.)
5
Set aside.
6
In 1 quart saucepan add 1/4 cup of oil.
7
When heated add 1 teaspoons black pepper, garlic powder, and lemon juice.
8
Quickly add tomato puree, 1/2 cup water, 1 teaspoons salt and basil leaves.
9
Cook on medium heat for 1/2 hour, stirring often.
10
In small skillet add last 1/4 cup of oil.
11
When hot add 1/2 teaspoons black pepper.
12
Quickly add chopped zucchini and 1/2 teaspoons salt; fry at high heat for 5 minutes, stirring frequently.
13
Add bread crumbs and lower heat; cook for 2 more minutes.
14
Return to skillet containing cooked eggplant.
15
Divide zucchini stuffing in four parts; put evenly on top of eggplants, and cover w/ tomato sauce and grated cheese.
16
Cover and put on a low flame until cheese i s melted.
17
Garnish w/ parsley and oregano.
18
Serve hot.

1240

kcal

Calories

111

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: 2 eggplants (cut in half lengthwise), 1 (8 ounce) can tomato puree, 1 cup breadcrumbs, 2 zucchini (chopped in 1/4-inch cubes), 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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