Description
If you’re looking for a hearty, yet healthy dish that’s full of flavor, these Stuffed Eggplants are the answer! Tender eggplant halves filled with a savory mixture of vegetables, cheese, and herbs make for a perfect meal. It’s a great vegetarian option that can easily be made into a full dinner or serve as a side to your favorite protein.
Ingredients
Units
Scale
- 2 medium eggplants
- 2 tbsp olive oil (for drizzling and sautéing)
- 3 cloves garlic (minced)
- 1 onion (chopped)
- 1 bell pepper (any color, chopped)
- 2 medium tomatoes (chopped)
- 1 cup mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (grated)
- 2 tbsp fresh basil (chopped)
- Salt and pepper to taste
Instructions
- Prepare the Eggplant:
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- Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border around the edges.
- Drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 20-25 minutes until golden and soft.
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Make the Filling:
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking for 2-3 minutes until fragrant.
- Add chopped bell pepper and cook for 3-4 minutes, then add reserved eggplant flesh and tomatoes.
- Let simmer for 5 minutes, then stir in fresh basil and season with salt and pepper.
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Stuff the Eggplants:
- Once roasted, remove the eggplant halves from the oven, spoon the vegetable mixture into them, and top with shredded mozzarella and Parmesan.
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Bake and Serve:
- Bake the stuffed eggplants for another 10-15 minutes, or until the cheese melts and is bubbly.
- Optionally, broil for 1-2 minutes for extra color.
- Garnish with fresh basil before serving.
Notes
- If your eggplant has many seeds, scoop some out to avoid bitterness.
- Substitute mozzarella with goat cheese, ricotta, or feta for a different flavor.
- For added protein, consider adding cooked quinoa or lentils to the filling.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 240
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg