Stuffed Eggplant

My Stuffed eggplant packs an aromatic Mediterranean filling in roasted eggplant boats. These make a fabulous, easy, and meat-free dinner idea. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 219kcal

Author Arman Liew

Ingredients

2 medium eggplants
1 tablespoon + 1 teaspoon salt
3 tablespoons olive oil
1 red onion sliced
4 cloves garlic minced
1 large tomato cubed
1 bell pepper chopped
1/2 teaspoon pepper
1 tablespoon fresh parsley minced
1/2 cup tomato sauce
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese

Instructions

Preheat the oven to 180C/350F.
Cut eggplants in half lengthwise. Salt them with one tablespoon of salt and set them aside for 10 minutes.
Rinse the eggplants off with water then dry with a kitchen towel. Make small cuts with a knife and brush with one tablespoon of olive oil.
Transfer the eggplants onto a baking sheet and bake in the oven for 25 minutes until they soften.
Remove the eggplant from the oven, then scoop out the flesh with a spoon. Coarsely chop the eggplant and set it aside.
Heat the remaining oil in a medium skillet over medium-high heat and saute onions and garlic until translucent. Add chopped tomatoes and pepper and cook until they soften. Add the rest of the salt, pepper, and fresh parsley.
Pour in the tomato sauce and eggplant flesh and cook until you get the desired consistency.
Fill up the eggplant boats with this filling. Sprinkle the breadcrumbs and parmesan cheese over the top.
Bake in the oven for 5-10 minutes, or until golden brown.

Video

Notes

TO STORE. Any leftovers can be stored in an airtight container in the fridge for 3 to 5 days.

TO REHEAT. Place the stuffed eggplant in the oven at 350ºF and heat until the top is crispy and the filling is warmed through.

TO FREEZE. Place the cooled eggplants in a shallow container and store them in the freezer for up to 6 months.

Nutrition