Best 3 Veggie Stuffed Eggplant Recipes
Feast your eyes on the delectable veggie-stuffed eggplant, a culinary masterpiece that tantalizes taste buds and nourishes the body. This vegetarian delight features tender eggplants hollowed out and transformed into edible vessels, generously filled with a symphony of flavorful ingredients. The hearty filling boasts a medley of sautéed vegetables, aromatic herbs, and savory spices, creating a symphony of textures and flavors in every bite. Drizzled with a vibrant tomato sauce and sprinkled with a trio of melted cheese, this dish is a symphony of flavors and textures that will leave you craving for more. Dive into the detailed recipe to uncover the secrets behind this irresistible dish, along with three additional eggplant-based recipes that promise an explosion of flavors and culinary creativity.
Here are our top 3 tried and tested recipes!
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.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
STUFFED EGGPLANT PARMESAN
A twist on the old standby! I like to use my homemade tomato sauce for this recipe, as well as using crushed croutons as the bread crumbs. A hint for shelling the eggplants - use a grapefruit spoon to start!
Provided by MARGARITADEE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 36 g, Cholesterol 22.5 mg, Fat 14.2 g, Fiber 9.5 g, Protein 15.3 g, SaturatedFat 5 g, Sodium 1001.4 mg, Sugar 15.8 g
Tips:
- Choose the right eggplants: Select firm and glossy eggplants that are free from blemishes. Smaller eggplants tend to have fewer seeds and a milder flavor.
- Properly scoop out the eggplant flesh: Use a sharp knife to make a lengthwise slit in the eggplant and then use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell. Be careful not to pierce the skin of the eggplant.
- Season the eggplant flesh: Before stuffing the eggplants, season the eggplant flesh with salt and pepper, or other desired spices. This will help enhance the flavor of the stuffing.
- Don't overstuff the eggplants: When stuffing the eggplants, be sure not to overfill them, as this can cause them to burst during cooking. Fill the eggplants to about 3/4 full.
- Use a variety of vegetables: Feel free to experiment with different types of vegetables in your stuffing. Some popular options include zucchini, bell peppers, mushrooms, and spinach.
- Bake the eggplants properly: Bake the stuffed eggplants in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until the eggplants are tender and the stuffing is cooked through.
Conclusion:
Veggie-stuffed eggplants are a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its vibrant colors and flavorful combination of vegetables and spices, it's sure to be a hit at any gathering. Feel free to experiment with different variations of the recipe, such as using different vegetables, cheeses, and sauces, to create your own unique version of this classic dish.
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