VEGETABLE-STUFFED EGGPLANT
A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob., In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish. , Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. ,
Nutrition Facts : Calories 259 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 728mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 9g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Omphile Omphile
[email protected]So good!
Calvill Joseph
[email protected]Will definitely make again!
Ramos Jemal
[email protected]Delicious!
Eyob Love Saks
[email protected]This recipe was a bit bland for my taste. I think I'll add more spices and herbs next time. The eggplants were cooked nicely, but the stuffing was a bit dry. I'll try adding some more moisture next time.
Angela McKenzie
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The eggplants are always cooked perfectly and the stuffing is flavorful and satisfying. I love the addition of the Parmesan cheese on top. It adds a nice crispy tex
Nigussie Elka
[email protected]This is one of my favorite eggplant recipes! The eggplants are always tender and flavorful, and the stuffing is always delicious. I love the combination of vegetables and herbs in the stuffing. I usually serve this dish with a side of rice or quinoa.
shafiullah azimi
[email protected]The recipe was easy to follow and the result was delicious! I made a few minor changes, such as using ground turkey instead of beef, and it turned out great. The eggplants were tender and the stuffing was flavorful. Will definitely be making this aga
Ann Daniel
[email protected]I followed the recipe exactly and the eggplants turned out a bit mushy. Not sure what went wrong, but the flavor was still good. I think I'll try roasting the eggplants next time instead of baking them.
Khoka Ahamed
[email protected]This recipe was a bit time-consuming to make, but it was worth it! The eggplants were perfectly tender and the stuffing was flavorful and aromatic. I loved the combination of vegetables and herbs in the stuffing. Will definitely be making this again
Nasir Abbas
[email protected]I'm not a huge fan of eggplant, but I decided to give this recipe a try and I'm glad I did! The eggplant was surprisingly delicious and the stuffing was flavorful and satisfying. I especially loved the tangy tomato sauce. Will definitely be making th
tajdar e khatam e nabuwat zindabad zindabad
[email protected]The recipe was easy to follow and the result was delicious! I used a combination of zucchini, carrots, and bell peppers for the stuffing, and it turned out great. The eggplant was perfectly cooked and the stuffing was flavorful and moist. Definitely
lee Belanger
[email protected]This vegetable-stuffed eggplant recipe was a hit with my family! The eggplants were tender and flavorful, and the stuffing was a delicious mix of vegetables and herbs. I especially loved the crispy Parmesan cheese topping. Will definitely be making t