Vegetarian Stuffed Eggplant (Aubergine) Recipe
Description:
I first tasted this delightful dish at a friend’s house several years ago, and since then, it’s become one of my absolute favorites! She was kind enough to share the recipe with me, although I must confess, it was like pulling teeth—this dish is truly one of her specialties. The best part? It’s completely vegetarian and can easily be made vegan by omitting the cheese. With a medley of wholesome ingredients and bursts of flavor in every bite, this stuffed eggplant recipe is perfect for a satisfying lunch or snack.
Recipe Information:
- Category: Lunch/Snacks 🥪
- Keywords: Vegetable, Kosher, Free Of…, < 60 Mins, Oven, Stove Top 🍆🍽️
- Cook Time: 40 minutes ⏱️
- Prep Time: 20 minutes ⏱️
- Total Time: 1 hour ⏳
- Servings: 4 🍽️
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Eggplants |
| 1 | Salt |
| 3 | Onion |
| 1 | Green pepper |
| 1 | Zucchini |
| 1 | Garlic clove(s) |
| 2 | Tomato paste |
| 1 | Sugar |
| 1 | Salt |
| 1/2 | Black pepper |
| 1/4 | Oregano |
| 1 | Kidney beans |
| 2 | Muenster cheese |
Nutrition Facts (per serving):
- Calories: 536.5
- Fat: 28.9g
- Saturated Fat: 12.6g
- Cholesterol: 54.5mg
- Sodium: 1956.4mg
- Carbohydrates: 49.5g
- Fiber: 19.2g
- Sugar: 18.4g
- Protein: 25.6g
Recipe Instructions:
- Preheat oven to 350°F (175°C).
- Wash the eggplant well, without peeling them.
- Cut each eggplant in half lengthwise.
- Scoop out the centers, leaving a 1-inch shell around the edges.
- Dice the eggplant pulp and set it aside.
- In a large skillet, add ½ inch of water and 1 teaspoon of salt.
- Place the eggplant shells in the skillet, skin side up, and bring to a boil over high heat.
- Reduce the heat, cover, and let simmer for 10 minutes.
- Drain the shells and place them on a baking sheet, skin side down.
- In the same skillet, heat oil and sauté the onion, green pepper, zucchini, garlic, and reserved eggplant until tender.
- Add tomato paste, sugar, salt, black pepper, oregano, and the cooked kidney beans.
- Simmer uncovered for an additional 10 minutes.
- Fill each eggplant shell with the vegetable mixture and top with grated Muenster cheese.
- Bake in the preheated oven for 10 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy your delicious Vegetarian Stuffed Eggplant!
This recipe is a wonderful blend of flavors and textures, making it a delightful option for any occasion. Whether you’re a vegetarian or simply looking for a tasty and nutritious dish, this stuffed eggplant recipe is sure to satisfy your cravings. Enjoy! 🍽️🌿
