Stuffed Eggplant Recipe
This stuffed eggplant recipe features tender eggplant shells filled with a savory mixture of vegetables and spices, topped with melted cheese. It’s a delightful and healthy dish that showcases the flavors of fresh ingredients, perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 eggplants (600g)
- Olive oil, for brushing
- Salt, to taste
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tomatoes, diced
- 100g mushrooms, diced
- 3 cloves of garlic, crushed
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- Chopped cilantro, for garnish
- Grated cheese, for topping
Instructions
- Preheat the oven to 200°C (392°F).
- Cut the eggplants in half lengthwise. Scoop out the flesh from the inside, leaving a shell. Reserve the eggplant flesh for later use.
- Brush the inner side of the eggplant shells with olive oil and sprinkle with salt. Place them on a baking sheet and bake in the preheated oven for 30 minutes.
- Meanwhile, in a pan, heat olive oil and add the finely chopped onion. Sauté until translucent.
- Add the diced eggplant flesh to the pan and cook for 5 minutes.
- Add the diced red and green bell peppers, tomatoes, and mushrooms to the pan. Season with salt, paprika, and cumin powder. Cook for an additional 5 minutes.
- Stir in the crushed garlic and continue cooking for 20 minutes, or until the tomato juices reduce.
- Once the eggplant shells are baked, remove them from the oven. Fill each shell with the vegetable mixture.
- Sprinkle grated cheese on top of each stuffed eggplant.
- Return the eggplants to the oven and bake for another 20 minutes, or until the cheese is melted and lightly browned.
Nutrition
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg