AUNT EILEEN'S STUFFED EGGPLANT
A culinary delight, best prepared with eggplant fresh from the garden!
Provided by Michael Banks
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
- Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.2 g, Cholesterol 22.3 mg, Fat 28.9 g, Fiber 12.6 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 899.5 mg, Sugar 10.3 g
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Jennifer Kadlecek
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Ronnie Sanderlin
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The stuffed eggplant is so flavorful and satisfying.
Narsin Sultana
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Fh Dtt
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious.
mimi mackawee
[email protected]I followed the recipe exactly and my stuffed eggplant came out perfect. It was so good that I ate the whole thing myself.
Anish Basnet
[email protected]I'm not sure what went wrong, but my stuffed eggplant turned out mushy. I think I overcooked it.
Sahil Alam
[email protected]This recipe is a great way to use up leftover eggplant. It's also a great way to get your kids to eat their vegetables.
Jim Njoroge
[email protected]I'm always looking for new vegetarian recipes and this one is a keeper. It's healthy and delicious.
Anita Richardson
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it.
Mike Cunningham
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Pashpati Dangol
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the filling was flavorful.
Mr. limbu
[email protected]This recipe was a lot of work, but it was worth it. The stuffed eggplant was so delicious and impressive.
Maharup Hasan Asif
[email protected]The eggplant was a bit overcooked for my taste, but the filling was delicious.
Godfrey Sunny
[email protected]I found this recipe to be a little bland. I think it could use more spices or herbs.
Jhorna Akon
[email protected]I love that this recipe uses simple, everyday ingredients. It's also very versatile - you can use different types of cheese, vegetables, and herbs to create your own unique dish.
Maryam Zahid
[email protected]I've made this recipe twice now and it's been a hit both times. The eggplant is so tender and flavorful, and the filling is delicious.
Mubarok Hossain
[email protected]This is a great recipe for a vegetarian main course. It's also easy to make ahead of time, which is a big plus for me.
M Shafiq
[email protected]The first time I made this recipe, I was a little intimidated, but it turned out to be easier than I thought. I'm so glad I tried it because it's now one of my favorite dishes to make.
Maimuna Mush
[email protected]I've been making this stuffed eggplant recipe for years and it's always a hit with my family and friends. The flavors are amazing and the eggplant always comes out perfectly tender.