Clam Stuffed Eggplant
Clam stuffed eggplant offers a savory, seafood-infused twist on a classic vegetable dish. The tender eggplant shells are filled with a flavorful mixture of clams, herbs, and breadcrumbs, then baked to perfection. Perfect for seafood lovers and those seeking a hearty vegetarian option with oceanic flair.
Ingredients
Instructions
- Cut the eggplants in half lengthwise.
- Place the eggplant halves cut side down in a shallow baking dish.
- Add 1/4 cup water to the dish.
- Bake at 350°F for 30 minutes.
- Scoop out the eggplant flesh, leaving a 1/2-inch shell intact.
- Chop the eggplant flesh.
- Sauté the chopped eggplant with celery, onion, and crushed garlic in 1/4 cup oil for about 10 minutes.
- Add the drained minced clams, bread crumbs, salt, pepper, Worcestershire, and parsley to the sautéed mixture.
- Spoon the mixture into the eggplant shells.
- Brush the outside rims and tops of the filled eggplants with oil.
- Bake at 350°F for an additional 30 minutes.
Tips & Substitutions
For extra flavor, consider adding a pinch of red pepper flakes to the sautéed mixture. If you don't have minced clams, canned tuna can be a tasty substitute. To ensure even cooking, make sure to scoop out the eggplant flesh carefully, leaving enough shell to hold the filling. This dish pairs well with Mediterranean recipes like Shrimp And Avocado Salad.
Serving Suggestions
Serve the clam stuffed eggplants warm, garnished with additional parsley if desired. This dish is great on its own or served alongside a light salad, such as a classic Greek salad. For a complete meal, pair it with grilled tuna steaks or a refreshing Shrimp And Feta Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the stuffed eggplants in a baking dish, cover with foil, and warm them in a preheated oven at 350°F for about 15-20 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Clam Stuffed Eggplant contains roughly 346 calories, with 3g protein, 15g carbohydrates, and 31g fat. It is a good source of iron (13% of the Daily Value). Note that it is relatively high in sodium, at 2064mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the stuffed eggplants a day in advance. Simply assemble them, cover with plastic wrap, and refrigerate. When ready to serve, bake them directly from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for the bread crumbs?
If you're looking for a gluten-free option, use crushed gluten-free crackers or almond flour as a substitute for the bread crumbs. This will still provide a nice texture while accommodating dietary restrictions.
Can I use fresh clams instead of canned?
Absolutely! If using fresh clams, steam them open, chop them, and add them to the sautéed mixture. Just make sure to adjust the quantity to match the flavor and texture you desire in your dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).