Eggplant - Stuffed
A flavorful vegetarian dish featuring stuffed eggplant shells filled with a savory mixture of bread, tomatoes, pine nuts, and olives, perfect for Mediterranean-inspired dinners.
Ingredients
Instructions
- Remove the eggplant meat from the skins, leaving shells about 1/2-inch thick, and set aside.
- Chop the removed eggplant meat and set aside.
- Heat olive oil in a skillet over medium heat.
- Add chopped garlic and sauté until fragrant.
- Add the chopped eggplant meat and cook until tender.
- Stir in basil, stewed tomatoes, pine nuts, olives, and capers.
- Cook for about 10 minutes, allowing flavors to meld.
- Mix in the bread cubes and Parmesan cheese, season with salt and pepper to taste.
- Stuff the eggplant shells with the mixture and place them in a baking dish.
- Bake at 375°F (190°C) for about 30 minutes until golden and heated through.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or oregano instead of dried basil. If you're looking for a gluten-free option, substitute soft bread cubes with gluten-free bread or cooked quinoa. You can also add cooked lentils or ground meat for a heartier filling. To enhance the dish’s richness, try incorporating a dollop of Greek Herbed Yogurt And Cucumber as a topping before serving.
Serving Suggestions
Serve the stuffed eggplant warm, garnished with fresh herbs like parsley or basil. This dish pairs beautifully with a side of Mediterranean recipes, such as Baked Tomatoes With Spinach or a fresh salad. For a complete meal, consider serving with a side of couscous or quinoa, which complements the flavors of the stuffing.
Storage & Reheating
Leftover stuffed eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed eggplant in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Microwaving is also an option, but oven reheating helps maintain the texture of the eggplant.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant - Stuffed contains roughly 235 calories, with 8g protein, 20g carbohydrates, and 15g fat. It is an excellent source of vitamin C (45% of the Daily Value), vitamin A (30% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1047mg per serving (46% 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 recipe vegan?
Yes, you can easily adapt this recipe to be vegan by omitting the Parmesan cheese or substituting it with a plant-based cheese alternative. Additionally, ensure that the bread cubes are vegan-friendly, and you can replace the eggplant filling with chickpeas or lentils for added protein.
What can I serve with stuffed eggplant?
Stuffed eggplant is versatile and can be served alongside various dishes. A mixed greens salad with a simple vinaigrette complements the richness of the eggplant. For a heartier meal, consider pairing it with Grilled Cheese Bread or a side of roasted vegetables for a balanced plate.
How do I know when the eggplant is cooked properly?
The eggplant is properly cooked when the skin is tender and the stuffing is heated through, typically after about 30 minutes in the oven at 375°F (190°C). You can test the doneness by gently pressing on the eggplant; it should yield slightly without being mushy.
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).